Photo of Shakshuka by WW


2 - 6
PersonalPoints™ per serving
Total Time
45 min
5 min
40 min


Calorie controlled cooking spray

4 spray(s)


1 large, peeled and sliced

Red pepper(s)

1 medium, sliced

Chilli, Green or Red

1 individual, deseeded and sliced


2 clove(s)

Ground Cumin

1½ teaspoons, level


1½ teaspoons, level

Tinned Tomatoes

1 can(s), large

Parsley, fresh

2 tablespoons, roughly chopped

Morrisons Red Wine Vinegar

2 teaspoons

Egg, whole, raw

4 medium, raw

Tomato Purèe

2 tablespoons, level

Light Feta Cheese

1 portion(s)


  1. Spray a non-stick frying with cooking spray and set over medium heat, cook the onion and peppers for 5-10 minutes until the onion is translucent. Add the chilli and garlic and cook for a few minutes more.
  2. Add the spices and cook for a minute before adding the chopped tomatoes. Fill the can with water and add this to the pan too. Cook for 10-15 minutes or until the mixture has reduced to a thick saucy consistency, then reduce the heat to low.
  3. Add the parsley and red wine vinegar, to taste, brightening the sauce a little. Make four wells in the sauce and crack an egg into each one. Place a lid on the pan and cook the eggs for about 6-7 minutes or until the whites have just set. Remove and serve immediately, sprinkling with a little extra parsley and feta.