In this microwave shakshuka (recipe adapted from Kelli Foster at the Kitchn), an egg is poached in a bed of Rao's Arrabbiata Sauce along with chunks of sliced breakfast sausage and grated parmesan. It's such a delicious, warm and spicy breakfast!

Microwave shakshuka in a bowl sprinkled with grated parmesan and chopped parsley.

If you haven't tried shakshuka yet, now is the time with this easy, microwave version! You'll love shakshuka if you're a fan of tomato-based sauces and runny-yolk eggs, and the combination of them in this dish is delightful!

The ingredients in this keto shakshuka are more in line with an "Italian Shakshuka," also known as Eggs in Pergatory. That's because it's made with Rao's Arrabbiata Sauce (ingredients include tomatoes, olive oil, onions, basil, oregano and crushed red pepper), sausage, an egg, and grated parmesan.

We choose to add pre-cooked breakfast sausage to this dish to make it more hearty and satisfying. The pre-cooked sausage, simply found in the frozen section at grocery stores, is so easy to add and cooks quickly in the dish.

It's a quick, two-minute meal to add to your low-carb breakfast rotation. It's also ideal whenever you have leftover Rao's in the fridge (in case you didn't know, Rao's stays good in the fridge for up to 12 days after opening!).

Shakshuka vs. Eggs in Pergatory (Italian Shakshuka)

Shakshuka originates from from Northern Africa and is a dish in which eggs are poached in a tomato-based sauce, usually spiced with cumin, paprika and cayenne pepper.

Eggs in Pergatory is a Southern Italian dish, known as Uova in Purgatorio in Italian. Similar to shakshuka, eggs are poached in a tomato-based sauce; however, the tomato-based sauce typically includes ingredients like olive oil, garlic, basil and onion.

So, what's the difference between shakshuka and eggs in pergatory? It basically comes down to the ingredients used to flavor the tomato-based sauce. For example, shakshuka is typically seasoned with cumin, paprika, cayenne pepper, or other ingredients commonly used in the region. While eggs in pergatory uses ingredients commonly used in Italian cooking, such as garlic, basil, onions and even parmesn. Regardless of their differences, both are equally delicious!

Ingredients

¼ cup Rao's Arrabbiata Sauce: You can use another low-carb arrabbiata sauce if you prefer (just be sure no sugar is added!), but we believe Rao's is one of the best low-carb sauces out there (in terms of taste and clean ingredients).
Two pre-cooked breakfast sausages: You'll need to buy pre-cooked breakfast sausages that are microwaveable for this dish. We usually buy Jones Golden Brown All Natural Mild Pre-Cooked Pork Sausage. However, you could also buy Jimmy Dean Heat ‘N Serve pre-cooked sausage links or another brand.
1 tablespoon grated parmesan: One or two tablespoons of grated parmesan depending how much you like. Simply add after heating.
One large egg: The most important part! Be sure to cook according to recipe instructions.

How to Make

Step 1: In a small bowl, heat two frozen, pre-cooked sausages in the microwave for about 30 seconds, until sausages are thawed and can sliced into small chunks. Cut sausages into small chunks and return to bowl.

Step 2: Stir in the marinara sauce and create a well in the center of the sauce. Crack an egg into the middle of the well. Gently pierce the center of the yolk with a sharp knife.

Pre-cooked sausage in a bowl with marinara sauce

Step 3: Cover the bowl with a damp paper towel and microwave for one minute. Then, check egg to see if the white has begun to set. Continue cooking in 20-second increments until the egg white is set and yolk is still soft (or to your desired level of doneness - we usually cook for 2 minutes). Remove from microwave and sprinkle with grated parmesan and chopped parsley as desired. Serve immediately.

Egg sitting in a well of marinara sauce with chopped sausage.

Finished shakshuka with grated parmesan and chopped parsley

Important Tips for Best Results

Before making the dish, briefly heat the pre-cooked sausage for about 30 seconds, until sausage is thawed and soft enough to slice.
Use a spoon to create a well in the center of the marinara sauce, so the egg stays nestled in the sauce and doesn't move about.
Pierce the center of the yolk with a sharp knife before microwaving. This is important to prevent the egg from exploding while cooking. Don't worry, the yolk won't run out with one prick!
Heat the dish for one full minute and then in 20-second increments following. After one minute, the egg likely won't be finished poaching. However, you'll want to heat in 20-second increments following to prevent the egg from overcooking and potentially exploding. You want to cook the egg until the egg white becomes "just-set" and the yolk is still soft.

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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