Photo of Shakshuka by Chef Rodney Bowers by WW

Shakshuka by Chef Rodney Bowers

Points® value
Total Time
20 min
5 min
15 min
This recipe was created by celebrity chef, TV personality, and WW Ambassador, Chef Rodney Bowers.


Spanish onion

2 medium, finely sliced

Bell pepper

4 item(s), medium, large, thinly sliced


3 clove(s), large, crushed

Canned whole peeled tomatoes

2 cup(s), (1 x 490 mL can)

Fresh thyme

½ tsp(s)

Vegetable broth

1 cup(s)

Canned drained chickpeas

1 can(s), rinsed

Crushed red pepper flakes

½ tsp(s)

Ground cumin

1 tsp(s)

Bay leaf

2 leaf/leaves

Sea salt

4 tsp(s)

Black pepper

½ tsp(s), freshly ground

Italian bread

2 slice(s), thick slice of crusty bread, 1/2 slice per serving

Olive oil

2 tsp(s), drizzled


1 pinch(es), or more to taste

Poached egg

4 egg(s), or fried eggs (will affect Points)


1 tsp(s), or parsley, or more to taste

Crumbled feta cheese

2 tbsp(s)


  1. In a dry pot on high heat, begin cooking the sliced onions and peppers with salt and pepper. Cook for between 5 and 10 minutes until they start to soften, stirring occasionally.
  2. Reduce the heat a touch, add the cumin, thyme, chilli flakes, and garlic. Continue to cook for another 5 minutes until everything begins to deepen in colour. Keep stirring to prevent burning.
  3. Add the tomatoes, stock, chickpeas, and bay leaf.
  4. Bring to a boil then immediately bring to a simmer for 20 minutes, skimming away any impurities that may rise.
  5. Serve with crusty bread and poached or fried eggs.
  6. Serving Size: 1 egg, 1 cup of tomato and chickpea mix, ½ slice of toast per person.


SERVING SIZE (1 egg, 1 cup of tomato and chickpea mix, ½ slice of toast) 310 Cal, 11 g Total Fat, 3 g Sat Fat, 2,545 mg Sod, 40 g Total Carb, 10 g Sugar, 1 g Added Sugar, 9 g Fib, 16 g Prot.