Photo of Shakshouka (tomato and egg stew) by WW

Shakshouka (tomato and egg stew)

Points® value
Total Time
37 min
10 min
27 min
This unique dish originated in the Mediterranean but also has an Italian version called Eggs In Purgatory. The soft cooked eggs are nestled into a tomato sauce filled with vegetables and spice. Our version features mushrooms and spinach in the sauce and ground cumin, garlic, and pepper sauce for spice and heat. Ready in under 40 minutes, this dish is traditionally served for breakfast but easily fills a hungry belly for lunch or dinner. Make a full plate by adding some couscous to absorb some of the tomato sauce or serve with fresh whole grain bread for dipping in the sauce.


Olive oil

1 Tbsp


3 clove(s), chopped


½ medium, diced


1 cup(s), sliced, chopped

Baby spinach

3 cup(s)

Ground cumin

1½ tsp

Canned diced tomatoes

28 oz

Tomato paste

2 Tbsp

Hot pepper sauce

1 tsp

Table salt

½ tsp


6 large egg(s)

Fresh parsley

1 Tbsp, chopped


  1. Heat oil in large skillet over medium heat. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add mushrooms and cook, stirring often, until mushrooms brown, 3–5 minutes. Add spinach and cumin and cook just until spinach wilts.
  2. Stir in tomatoes, tomato paste, hot pepper sauce, and salt; bring to simmer. One at a time, break eggs into small cup and gently slide into skillet. Leave space between eggs so they remain separate.
  3. Cover skillet and reduce heat to low; simmer until eggs are just set, 12–15 minutes. Remove from heat; garnish with parsley.
  4. Serving size: 1 egg and ⅔ cup sauce