Shakshuka | Weight Watchers
This Shakshuka is full of flavour and works just as well as a breakfast dish as it does as for lunch or dinner. It is low in Points on all of the Weight Watchers plans.
Servings 4
Calories 147kcal
Equipment
Ingredients
- 1 large red onion finely chopped
- 1 red chili pepper deseeded and finely chopped
- 1 garlic clove finely chopped
- Spray oil calorie controlled
- 2 cans tomatoes approx 900g in total
- ½ tsp sweetener
- 1 tsp paprika
- Salt and pepper to taste
- 4 eggs
- Handful of cilantro / coriander chopped
Instructions
- Preheat the oven to 375°F / 190°C / 170°C fan
- Spray a non stick oven-safe skillet / frying pan with calorie controlled oil (or mist with olive oil) and heat over a medium heat.
- Add the onions and saute for 5 minutes until they have started to soften. Add the chopped chili and garlic and continue to saute for 1 minute.
- Add the tomatoes, sweetener, paprika and stir. Bring to a simmer and let it bubble gently for approx 10 minutes until the sauce has started to thicken. Turn off the heat and taste (be careful it's hot!) Add salt and pepper as required. (If you want to make individual Shakshuka go to instruction 7)
- Make 4 'wells' in the tomato sauce and break one egg into each well.
- Transfer the skillet / frying pan to the oven and bake for 8 - 10 minutes or until the eggs are baked to your liking.
- To make individual Shakshuka, spoon a quarter of the tomato sauce into 4 individual oven safe pans. Make a well in the middle of each pan and crack an egg into the well. Bake for approx 8 minutes or until the eggs have set to your liking.
- Remove from the oven and sprinkle with chopped cilantro / coriander.
- Serve warm with bread for dipping and scooping!
Nutrition
Serving: 1 | Calories: 147kcal | Carbohydrates: 20g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 336mg | Potassium: 754mg | Fiber: 5g | Sugar: 11g