Photo of Quick shakshuka by WW

Quick shakshuka

Points® value
Total Time
15 min
5 min
10 min
This dish of eggs poached in a pepper, aubergine and tomato stew originated in Africa, where it is often eaten for breakfast.


Calorie controlled cooking spray

1 spray(s)

Red pepper

¼ medium, deseeded and chopped


½ medium, diced

Ground Cumin

½ teaspoon(s), level

Tinned Tomatoes

1 can(s), small, 1 x 227g tin

Egg, whole, raw

2 medium, raw

Coriander, fresh

1 tablespoon(s)

0% fat natural Greek yogurt

1 tablespoon(s)


  1. Mist a small nonstick frying pan with cooking spray. Add the red pepper and aubergine. Cook over a medium heat, covered, for 2-3 minutes, stirring occasionally, until the vegetables have softened. If they start to stick, add a little water.
  2. Stir in the ground cumin and chopped tomatoes, and bring to a simmer.
  3. Use a spoon to make 2 dips in the sauce, then break an egg into each one. Cover and simmer until the eggs are cooked to your liking – it will take 4-5 minutes for partly runny yolks.
  4. Season with freshly ground black pepper and top with fresh coriander and yogurt to serve.