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spicy tomato sauce and poached eggs cooked and served in a skillet, with pita bread on the side

Quick Shakshuka

1
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
1
Difficulty
Easy
Shakshuka is a hearty breakfast dish found in north Africa and the Middle East but has become popular here in the US for brunch, lunch, or dinner. Our version can be made in less than 20 minutes. It features a combination of eggplant, sweet red peppers, diced tomatoes, Greek yogurt, and cilantro, and is spiced with a touch of ground cumin and cayenne pepper. After cooking the tomato sauce, simply make two indentations to crack the eggs into, then let them simmer until they're set for a visually fun yet hearty meal for one. Double the ingredients to serve 2 - but use a larger skillet.

Ingredients

Canola oil

1 tsp

Uncooked eggplant

½ small, chopped

Red bell pepper

¼ medium, chopped

Canned diced tomatoes

1 cup(s)

Ground cumin

½ tsp

Table salt

⅛ tsp

Cayenne pepper

1 pinch(es)

Egg

2 large egg(s)

Plain fat free Greek yogurt

1 Tbsp

Cilantro

1 sprig(s)

Instructions

  1. In medium nonstick skillet, heat oil over medium. Add eggplant and bell pepper. Cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes, adding a few tablespoonfuls of water if needed to prevent sticking.
  2. Stir tomatoes, cumin, salt, and cayenne into vegetables and bring sauce to simmer. With back of spoon, make 2 indentations in sauce. Break 1 egg into each indentation. Cover and cook just until eggs are set, about 4 minutes.
  3. Transfer shakshuka to plate. Top with yogurt and cilantro.
  4. Per serving: 2 eggs, 1 1⁄2 cups sauce, and 1 tbsp yogurt

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