Photo of Shakshouka by WW


1 - 3
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
This flavourful tomato stew is a Middle Eastern dish often served for breakfast. The eggs poach right in the stew cutting prep and clean up times.


Garlic clove(s)

3 clove(s), large, chopped

Uncooked onion(s)

½ medium, (15 ml) diced

Olive oil

1 tbsp(s)

Ground cumin

1½ tsp(s), (7 ml)

Fresh mushroom(s)

1 cup(s), (250 ml) chopped

Fresh spinach

3 cup(s), (750 ml)

Canned diced tomatoes

28 oz, (795 g)

Canned tomato paste

2 tbsp(s), (30 ml)

Hot pepper sauce

1 tsp(s), (5 ml)

Table salt

½ tsp(s), (2 ml)


6 large egg(s)

Fresh parsley

1 tbsp(s), (15 ml) chopped


  1. In a large skillet, over medium heat, sauté garlic and onion in oil until soft. Add cumin and mushrooms; cook, stirring often, until mushrooms brown, 3-5 minutes. Add spinach; cook just until wilted.
  2. Stir in tomatoes, tomato paste and hot sauce; bring mixture to a simmer and season with salt. Crack an egg into a bowl and gently slide into skillet. Do this 5 more times, leaving space between each egg so they remain separate.
  3. Cover skillet and reduce heat to low; simmer until eggs are just set, 12-15 minutes. Remove from heat; garnish with parsley.
  4. Serving size: 1 egg and 2/3 c sauce


Serve with grilled whole-wheat pita or reduced-calorie multi-grain toast.