Preparation

Dorm room cooking doesn't mean sacrificing complexity or flavor. This mug shakshuka takes inspiration from the spiced tomato-and-egg dishes found across the Mediterranean and Middle East, then pivots hard into Japanese pantry territory with miso and nori. The result is a savory, slightly funky, deeply satisfying single-serving meal that cooks in your microwave faster than you can finish scrolling through a playlist.

The miso adds a layer of fermented depth that complements the tomato's acidity, while the nori—crisped with butter in your mug before you even start cooking—provides a salty, ocean-like crunch that plays beautifully against the soft egg. It's weird, it's wonderful, and it's exactly what late-night study sessions demand.

Instructions

1. Tear the nori sheet into small pieces. Place them in your microwave-safe mug with the butter. Microwave on high for 20-30 seconds until the nori is crispy and fragrant. Remove the nori pieces and set aside on a paper towel.
2. In the same mug (now coated with a little butter), add the crushed tomatoes, miso paste, smoked paprika, cumin, sugar, and a pinch of salt. Stir well with a fork until the miso is fully dissolved.
3. Microwave the tomato-miso mixture on high for 45 seconds to 1 minute, until bubbling.
4. Crack the egg directly into the center of the hot tomato mixture. Use a fork to gently pierce the yolk once (this prevents explosions). Season the egg with a little black pepper.
5. Microwave on high in 30-second intervals, checking between each, until the egg white is set but the yolk is still slightly runny (usually 60-90 seconds total, depending on your microwave's power).
6. Top with the crispy nori pieces, and add any optional toppings like hot sauce, sesame seeds, or herbs. Eat directly from the mug with a spoon.