Photo of Pesto shakshuka by WW

Pesto shakshuka

Points® value
Total Time
40 min
5 min
35 min


Calorie controlled cooking spray

4 spray(s)

Red onion

1 medium, thinly sliced

Red pepper

2 medium, deseeded and sliced


1 clove(s), crushed

Balsamic vinegar

1½ teaspoon(s)

Tinned Tomatoes

2 can(s), large, chopped

Reduced fat green pesto

30 g

Basil, fresh

2 tablespoon(s), torn

Egg, whole, raw

4 medium, raw

Crusty Brown Bread Roll

4 medium


  1. Mist a large, lidded nonstick frying pan with calorie controlled cooking spray and put over a medium heat. Add 1 thinly sliced red onion and 2 deseeded and sliced red peppers and cook for 6-8 minutes until soft, then add 1 crushed garlic clove and cook for another 1 minute.
  2. Add ½ tablespoon balsamic vinegar and 2 x 400g tins chopped tomatoes, season to taste and gently simmer for 15-20 minutes until slightly reduced. Stir in 2 tablespoons reduced-fat green pesto and 2 tablespoons torn fresh basil leaves, then reduce the heat to low.
  3. Make four hollows in the sauce with the back of a spoon, then crack in 4 eggs and cover the pan with the lid. Cook over a low heat for 6-7 minutes until the egg whites are set.
  4. Season with freshly ground black pepper and scatter over extra fresh basil leaves. Serve with 4 x 65g crusty brown rolls.