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Photo of Shakshuka with pita bread by WW

Shakshuka with pita bread

5
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
This egg-stra delicious dish of poached eggs in a rich, aromatic tomato and capsicum sauce can be enjoyed for breakie, lunch or dinner by the whole family.

Ingredients

Olive oil

1 tsp

Red capsicum

1 medium, finely chopped

Canned diced tomatoes

800 g, (2 x 400g cans)

Egg(s)

4 medium

Wholemeal pita bread

4 large, (4 x 68g) grilled or toasted

Dried chilli flakes

2 tsp

Instructions

  1. Heat oil in a large non-stick frying pan over medium heat. Cook capsicum, stirring, for 5 minutes or until tender. Add tomato and chilli flakes and bring to a simmer. Cook, uncovered, for 10 minutes or until mixture begins to thicken slightly.
  2. Season with pepper. Using the back of a wooden spoon, make 4 small, evenly spaced indentations in tomato mixture. Carefully crack an egg into each hole. Cook, covered, for 5 minutes or until egg whites are cooked through and yolks are still soft.
  3. Remove frying pan from heat and serve with pita bread.

Notes

Serve with: fresh flat-leaf parsley

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