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Photo of Shakshouka for One by WW

Shakshouka for One

1
Points® value
Total Time
22 min
Prep
12 min
Cook
10 min
Serves
1
Difficulty
Easy
This recipe is easily doubled in a 12-inch skillet.

Ingredients

Olive oil

1 tsp(s)

Jalapeño pepper

1 small, seeded and chopped

Smoked paprika

¼ tsp(s)

Ground cumin

¼ tsp(s)

Canned diced tomatoes

1 cup(s), with onions and garlic

Table salt

1 pinch(es)

Raw egg

2 large

Cilantro

1 tbsp(s), or parsley, chopped

Instructions

  1. Heat oil in a small nonstick skillet over medium heat. Add jalapeno; cook, stirring often, until softened, about 2 minutes. Stir in paprika and cumin; cook over low heat, stirring, until fragrant, about 30 seconds. Stir in tomatoes and salt; bring to a simmer over medium heat.
  2. Create 2 spaces in tomato mixture so you can see the bottom of pan; gently break eggs into skillet, one per space. Cover skillet; simmer over medium-low heat until eggs are cooked to desired doneness, about 5-8 minutes. Sprinkle with cilantro or parsley; drizzle with sriracha (optional).
  3. Makes 1 serving.

Notes

PER SERVING: 229 Cal, 15 g Total Fat, 4 g Sat Fat, 761 mg Sod, 12 g Total Carb, 7 g Sugar, 0 g Added Sugar, 3 g Fib, 15 g Prot.

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