Photo of Quick shakshuka by WW

Quick shakshuka

1 - 5
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
Shakshuka is a hearty North African breakfast dish that's great for lunch or dinner too. Our version can be made in less than 20 minutes. It features a combination of eggplant, sweet red peppers, diced tomatoes, Greek yogurt, and cilantro, and is spiced with a touch of ground cumin and cayenne pepper. After cooking the tomato sauce, simply make two indentations to crack the eggs into, then let them simmer until they're set for a visually fun yet hearty meal for one. Double the ingredients to serve 2 - but use a large skillet.


Canola oil

1 tsp

Uncooked eggplant(s)

½ small, chopped

Sweet red pepper(s)

¼ medium, chopped

Canned diced tomatoes

1 cup(s)

Ground cumin

½ tsp

Table salt


Cayenne pepper

1 pinch(es)


2 large egg(s)

Plain fat free Greek yogurt

1 Tbsp


1 sprig(s)


  1. In medium nonstick skillet, heat oil over medium. Add eggplant and bell pepper. Cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes, adding a few tablespoonfuls of water if needed to prevent sticking.
  2. Stir tomatoes, cumin, salt, and cayenne into vegetables and bring sauce to simmer. With back of spoon, make 2 indentations in sauce. Break 1 egg into each indentation. Cover and cook just until eggs are set, about 4 minutes.
  3. Transfer shakshuka to plate. Top with yogurt and cilantro.
  4. Per serving: 2 eggs, 1 1⁄2 cups sauce, and 1 tbsp yogurt