Photo of Shakshuka with pita bread by WW

Shakshuka with pita bread

5 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
This egg-stra delicious dish of poached eggs in a rich, aromatic tomato and capsicum sauce can be enjoyed for breakie, lunch or dinner by the whole family.


Olive oil

1 tsp

Red capsicum

1 medium, finely chopped

Canned diced tomatoes

800 g, (2 x 400g cans)


4 medium

Wholemeal pita bread

4 large, (4 x 68g) grilled or toasted

Dried chilli flakes

2 tsp


  1. Heat oil in a large non-stick frying pan over medium heat. Cook capsicum, stirring, for 5 minutes or until tender. Add tomato and chilli flakes and bring to a simmer. Cook, uncovered, for 10 minutes or until mixture begins to thicken slightly.
  2. Season with pepper. Using the back of a wooden spoon, make 4 small, evenly spaced indentations in tomato mixture. Carefully crack an egg into each hole. Cook, covered, for 5 minutes or until egg whites are cooked through and yolks are still soft.
  3. Remove frying pan from heat and serve with pita bread.


Serve with: fresh flat-leaf parsley