Shakshuka (also spelled Shakshuka or Chakshushka) is a Middle Eastern dish popular from Tunisia to Israel. This dish consists of poached eggs cooked over a sauté of onions, red bell peppers, and plenty of tomatoes. Shakshuka has inspired Western dishes like “egg pizza” and others.

Preparing Shakshuka is straightforward: sauté the vegetables in a pan until they are well-cooked. Then, move the vegetables aside, creating small wells. Crack the eggs into these wells, allowing them to poach in the mixture, absorbing the flavors of the tomatoes and spices. Cover the pan and cook until the eggs are set.

Egg and pepper-based Shakshuka, a Middle Eastern dish.
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Why should you try Shakshuka?

Shakshuka is a delightful way to enjoy the classic combination of eggs and vegetables for breakfast but with a unique twist. Unlike traditional scrambled eggs with vegetables, Shakshuka has a higher proportion of vegetables to eggs. 

The cooking method ensures the eggs retain their shape and absorb the rich flavors of the sautéed veggies. This recipe is 0 points on Weight Watchers, making it a fantastic start to your day. 

Shakshuka is highly versatile; you can add chickpeas for extra fullness or sprinkle cheese on top. It’s a breakfast that’s both different and satisfying.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 2 to 4 servings

Serving Size: 2 eggs with vegetables

0 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients         

Shakshuka ingredients in separate dishes with whole eggs beside them.
  • 1 large onion, diced (1 cup, 150 g)        
  • 1 red bell pepper, chopped (1 cup, 150 g)
  • 3 cloves of garlic, minced
  • 1 can of diced tomatoes (14 oz, 400 g)
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large eggs
  • Fresh parsley for garnish

Instructions

  1. Prepare the Vegetables: Dice the onion and red bell pepper into small, even pieces. Mince the garlic cloves finely.
  2. Heat the Oil: In a large skillet or frying pan, heat 1 teaspoon of olive oil over medium heat.
  3. Sauté the Vegetables: Add the diced onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent and soft. Add the chopped red bell pepper to the skillet and continue to sauté for another 5 minutes until the pepper softens. Stir in the minced garlic and cook for an additional 1 to 2 minutes, being careful not to burn the garlic.
  4. Add the Tomatoes and Spices: Pour the can of diced tomatoes (including the juice) into the skillet. Sprinkle in the ground cumin, salt, and black pepper. Stir well to combine all the ingredients.
  5. Thicken: Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
  6. Create Wells for the Eggs: Using a spoon, make four small wells in the tomato mixture, evenly spaced around the skillet.
  7. Add the Eggs: Crack an egg into each well, being careful not to break the yolk.
  8. Finish cooking: Cover the skillet with a lid and cook for about 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.
  9. Garnish and Serve: Once the eggs are cooked, remove the skillet from the heat. Garnish with freshly chopped parsley.  Serve the Shakshuka hot, directly from the skillet, with crusty bread or pita on the side if desired.
Onions browning in a pan.
Peppers added in with the onions browning in a pan.
Peppers, onions, and tomatoes blended into a sauce.
Eggs cooking in the sauce.

Variations and Substitutions

Shakshuka variations abound depending on the region.

  1. Flavor add-ons: Some common add-ons include olives, feta cheese, and yogurt.
  2. Extra protein: You can add a second protein besides the eggs: beef, chicken, or even tofu for a vegetarian option.
  3. Spice it up: The level of spiciness in the shakshuka can be adjusted according to your preference by varying the amount and type of peppers used. You can choose from a variety of options, such as mild bell peppers, moderately spicy jalapeños, or even hot chili peppers like serranos or habaneros, depending on how much heat you desire in the dish.

Tips and Tricks for Making Shakshuka

  1. Use Fresh Tomatoes: Fresh tomatoes provide a richer flavor compared to canned ones.
  2. Season Generously: Don’t skimp on seasoning. Spices like cumin, paprika, and chili flakes add depth to the dish.
  3. Thoroughly Sauté the Vegetables: Make sure the vegetables, especially the tomatoes, are fully cooked before adding the eggs. The eggs cook quickly, so the veggies need to be ready.
  4. Create Individual Wells for Each Egg: Organize the wells so the eggs don’t merge together. Use small eggs to avoid overflowing.
  5. Cover the Pan: This helps the eggs cook evenly and thoroughly.

Serve Hot and Fresh: This dish is best enjoyed hot, straight from the pan.

5 from 1 vote

Shakshuka

Servings: 3
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Egg and pepper-based Shakshuka, a Middle Eastern dish.
A Zero-Point Middle Eastern dish rich in flavor and texture.

Ingredients 

  • 1 large onion, diced (1 cup, 150 g)
  • 1 red bell pepper, chopped (1 cup, 150 g)
  • 3 cloves of garlic, minced
  • 1 can of diced tomatoes, 14 oz, 400 g
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large eggs
  • Fresh parsley for garnish

Instructions 

  • Prepare the Vegetables: Dice the onion and red bell pepper into small, even pieces. Mince the garlic cloves finely.
  • Heat the Oil: In a large skillet or frying pan, heat 1 teaspoon of olive oil over medium heat.
  • Sauté the Vegetables: Add the diced onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent and soft. Add the chopped red bell pepper to the skillet and continue to sauté for another 5 minutes until the pepper softens. Stir in the minced garlic and cook for an additional 1 to 2 minutes, being careful not to burn the garlic.
  • Add the Tomatoes and Spices: Pour the can of diced tomatoes (including the juice) into the skillet. Sprinkle in the ground cumin, salt, and black pepper. Stir well to combine all the ingredients.
  • Thicken: Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
  • Create Wells for the Eggs: Using a spoon, make four small wells in the tomato mixture, evenly spaced around the skillet.
  • Add the Eggs: Crack an egg into each well, being careful not to break the yolk.
  • Finish cooking: Cover the skillet with a lid and cook for about 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.
  • Garnish and Serve: Once the eggs are cooked, remove the skillet from the heat. Garnish with freshly chopped parsley. Serve the Shakshuka hot, directly from the skillet, with crusty bread or pita on the side if desired.

Notes

This is a ZeroPoint Weight Watchers recipe. 

Nutrition

Serving: 219gCalories: 129kcalCarbohydrates: 13gProtein: 7.1gFat: 5.2gSaturated Fat: 1.4gCholesterol: 141mgSodium: 892mgPotassium: 423mgFiber: 2.7gSugar: 6.1gCalcium: 75mgIron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Middle Eastern
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Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

5 from 1 vote

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