Weight Watchers Shakshouka (Eggs with a Twist) Recipe
Weight Watchers Shakshouka (Eggs with a Twist) Recipe. This is more than just your ordinary egg dish; it’s a satisfyingly hearty meal that’s low on calories yet big on flavor.
The shakshouka combines eggs, fresh vegetables like spinach, tomatoes, onion, and mushrooms, and a dash of cumin for a tantalizing twist. There’s also a bit of heat coming from hot pepper sauce to give this dish a kick!
When it comes to serving, this vibrant dish pairs wonderfully with a slice of whole-grain bread for breakfast or a side salad for a light lunch or dinner. Feel free to add bell peppers, zucchini, or any of your favorite veggies.
Don’t forget to use a large enough skillet to accommodate all the eggs without them touching. A handy tip for perfectly cooked eggs is to slide them gently into the skillet. It’s key to let them simmer on low heat until they set – patience is your best friend here!
Weight Watchers Points
1 Point (New Plan)
MyWW Points: 1 Blue Plan and 8 Green Plan
1 WW Freestyle Point and 8 Smart Points
Related Recipes
Weight Watchers Poached Eggs with Tomato Sauce
Weight Watchers Eggs Benedict
Weight Watchers Italian Omelet
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Love wine? Check out this cute wine glass! The Weight Watchers Points Stemless Wine Glass. 3 Points, 5 Points, Who Cares?
Fun but practical! Measurements are at 4 ounces, 7 ounces, and 10 ounces. Don’t forget to convert the points to your WW Personal Points for your individual plan.
FAQs
Absolutely! Feel free to add any vegetables of your choice, such as bell peppers, zucchini, or even sweet potatoes.
Whole grain bread, pita, or any rustic bread works well with shakshouka.
You can add more hot pepper sauce or use diced fresh chili peppers to add more heat.
If you’re interested in seeing the tools and equipment we use in our kitchen, we have them posted here.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Shakshouka (Tomato and Egg Stew)
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic chopped
- ½ half onion diced
- 1 cup fresh mushrooms chopped
- 3 cups fresh baby spinach
- 1½ teaspoon ground cumin
- 1 can (28oz) crushed tomatoes
- 2 tablespoon tomato paste
- 1 teaspoon hot pepper sauce
- ½ teaspoon salt
- 6 large eggs
- 1 tablespoon fresh parsley chopped
Instructions
- Set a large skillet on medium heat.
- Add oil into the skillet.
- Add garlic and onion into the same skillet.
- Keep stirring the garlic and onion for around 3 minutes until they soften.
- Mix in the mushrooms into the skillet.
- Stir the mushrooms frequently for about 3 to 5 minutes until they brown.
- Put spinach and cumin into the skillet.
- Stir the mixture until the spinach starts to wilt.
- Add in tomatoes, tomato paste, hot pepper sauce, and salt into the skillet.
- Stir these ingredients until they begin to simmer.
- Break one egg into a small cup.
- Gently slide the egg from the cup into the skillet.
- Repeat the process for each egg, leaving enough space between each one in the skillet.
- Cover the skillet with a lid.
- Reduce the heat to low and let it simmer until the eggs are just right, which should take about 12 to 15 minutes.
- Take the skillet off the heat.
- Sprinkle parsley on top to garnish your dish.
Notes
Nutrition
You May Also Like:
- Best Weight Watchers Mushroom Risotto
- Quick Weight Watchers Lemon Curd
- Simple Weight Watchers Chicken Yakitori
- Weight Watchers Blueberry Coffee Cake (Slow Cooker)
- Weight Watchers Parmesan Tilapia Fillets
Need an easy way to portion your serving sizes? Check out this Portion Control Serving Utensil Set.
It comes with 2, 4, 6, and 8 ounce ladles. The perfect way to stay on plan!
