Photo of Shakshuka with pita bread by WW

Shakshuka with pita bread

7
5
5
SmartPoints value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Ingredients

olive oil

1 tsp

red capsicum

1 medium, finely chopped

canned diced tomatoes

800 g, (2 x 400g cans)

egg(s)

4 medium

wholemeal pita bread

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

dried chilli flakes

2 tsp

Instructions

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

Notes

Serve with: fresh flat-leaf parsley

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