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Eggs In Tomato Sauce (Shakshuka)

Eggs In Tomato Sauce (Shakshuka): thick, runny yolk meets rich tomato sauce. This is some good, fiery comfort food!
Weight Watchers Smart Points: 6!
Servings: 6
Calories: 203kcal
Author: Karina - Cafe Delites


  • 1 tablespoon olive oil
  • 1 onion , chopped
  • 2 large cloves garlic , crushed
  • 1 red or green bell pepper (capsicum), deseeded and diced
  • 250 g | 9 oz lean sausages of your choice , casings removed (or ground sausage meat)*
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 3/4-1 teaspoon chilli powder (mild - adjust to your taste)
  • Pinch of Cayenne (optional)
  • 2 x 400 g | 14 oz tins whole peeled tomatoes , roughly chopped
  • 2 tablespoons tomato paste
  • salt to taste
  • 6 large eggs
  • 1/4 cup chopped flat leaf parsley or cilantro/coriander leaves , to serve
  • Flatbread bread , to serve


  • Heat oil in a large non stick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent. Add garlic, bell pepper, ground sausage, cumin, paprika and chilli; cook, stirring occasionally, until garlic is soft and fragrant.
  • Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until thickened slightly (about 10-15 minutes). Season with salt to taste.
  • Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover pan with lid and cook until yolks are just set (it takes about 5 minutes). Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.


*I used plain, lean chicken sausages for this recipe, but you can use beef or turkey.


Calories: 203kcal | Carbohydrates: 8.4g | Protein: 14.8g | Fat: 11.3g | Fiber: 3.2g