Egg Shakshuka
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 Small Onion, Chopped Fine
  • ½ of Red Bell Pepper, Diced & Seeded
  • 2 Cloves of Garlic, Minced
  • ½ Teaspoon Each of Dried Cumin & Paprika
  • Pinch of Crushed Red Pepper Flakes
  • Can of Whole Peeled Tomatoes (8 oz), Crushed by hand
  • 3 Large Eggs
  • Salt/Pepper to taste
  • Handful of Fresh Parsley
  • Vegetable Cooking Spray
  • Tabasco Sauce, Optional
  1. Spray a medium ovenproof pan with cooking spray. Saute the onion, bell pepper and garlic along with the cumin and paprika over medium heat. Add a pinch of crushed red pepper flakes. Cook for about 3 minutes or until vegetables soften.
  2. Preheat oven to 375. Stir hand crushed tomatoes with juices into skillet. Reduce heat to a low simmer and stir until tomatoes break down and sauce thickens. This takes about 15 minutes.
  3. Using back of a spoon, make 3 "wells" in the sauce and crack eggs into each well. Using a rubber spatula run edge of spatula through the egg whites to break them slightly to help them set. Do not break the egg yolks though.
  4. Transfer skillet to oven and bake for about 5 minutes until eggs are set. Season with Tabasco Sauce.
  5. This is one serving. If you are a follower of WW Personal Points and you chose eggs as one of your 0 Point Foods this recipe for Egg Shakshuka is 0 Personal Points, IF you didn't choose Eggs as a 0 Point Food, it will be 7 PP. On the Weight Watchers Blue and Purple Plans, this is 0 SmartPoints. On the Weight Watchers Green Plan, it is 6 SmartPoints. Enjoy!
Recipe by Dee Dee Does at