Photo of Shakshouka for One by WW

Shakshouka for One

1 - 6
PersonalPoints™ per serving
Total Time
22 min
12 min
10 min
This recipe is easily doubled in a 12-inch skillet.


Olive oil

1 tsp(s)

Jalapeño pepper(s)

1 small, seeded and chopped

Smoked paprika

¼ tsp(s)

Ground cumin

¼ tsp(s)

Canned diced tomatoes

1 cup(s), with onions and garlic

Table salt

1 pinch

Raw egg(s)

2 large


1 tbsp(s), or parsley, chopped


  1. Heat oil in a small nonstick skillet over medium heat. Add jalapeno; cook, stirring often, until softened, about 2 minutes. Stir in paprika and cumin; cook over low heat, stirring, until fragrant, about 30 seconds. Stir in tomatoes and salt; bring to a simmer over medium heat.
  2. Create 2 spaces in tomato mixture so you can see the bottom of pan; gently break eggs into skillet, one per space. Cover skillet; simmer over medium-low heat until eggs are cooked to desired doneness, about 5-8 minutes. Sprinkle with cilantro or parsley; drizzle with sriracha (optional).
  3. Makes 1 serving.