Shakshuka with Chorizo
This is one of my favourite recipes to whip up for Sunday brunch or even for a late supper if you aren’t feeling too hungry. It’s so quick and simple but the flavours are amazing. My hubbie was practically licking the plate! If you are a vegetarian or want to reduce the points further, feel free to omit the chorizo. This will make the dish 2 points per person. Alternatively, you could add half a tin (125g) of butterbeans at the same time as the tomatoes for 0 points. You can take this a step further and make yourself some ‘soldiers’ to dip into the egg- you just need to add the extra points/calories for anything additional you add to the dish.
WW POINTS AND NUTRITIONAL INFORMATION
Serves 2 = 5 points per serving
CALS 386 – FAT 20.5G – CARBS 19.5G – PROTEIN 26.7G
INGREDIENTS
1 small red onion, finely diced
1 red chilli, finely chopped (and deseeded if you don’t like it too hot)
2 cloves of garlic, finely chopped
40g chorizo, peeled and finely sliced
½ tsp smoked paprika
Handful of coriander, stalks and leaves separated and roughly chopped
2 x 400g tins of chopped tomatoes
¼ tsp sugar
4 x medium eggs
40g light feta cheese, crumbled
Low calorie cooking spray
Salt and black pepper
METHOD
- Take a frying pan, bring to a medium/high heat, spray with low-calorie cooking spray and fry the red onion for 5–6 minutes until soft.
- Add the chilli, garlic and chorizo and fry for another couple of minutes until the oil from the chorizo starts to release and it turns the onions a lovely red colour.
- Add the smoked paprika and coriander stalks and fry for another minute, then add the tomatoes, salt, pepper and sugar and simmer on a medium heat for around 10 minutes until the sauce starts to thicken up. Now turn the heat to low.
- Make a well in one corner of the pan with the back of a spoon and crack one egg into it. Repeat with the other eggs in each corner of the pan. Cover the pan with a lid or tin foil and cook for 5–6 minutes until the eggs are cooked to your liking.
- Remove the lid and top with feta and coriander leaves. Plate up and enjoy!
Wowza !!!!!! amazing recipes can’t wait to try these and to tell my daughters
Thanks Magsi, let me know if you try anything!
See without sounding stupid how can we copy your recipes so wee can make them. I’m new to this x
Hi Jackie, if you make the recipes on my website to the method and quantities stated they come out at the number of points quoted. You can then ‘quick add’ these points into your tracker. Hope that helps. Laura
I ment can I print any out to keep laura is this possible?
Yes of course x
Ok thanks wasn’t sure how to do it just want to do this and get back to goal. Don’t want to get board eating the same food all the time. Xx u have done fab xx
Thanks Jackie and good luck!
How do you quick add?
When you sign in on the WW website look towards the top right, it says ‘create’. Then click ‘quick add’ and enter the points.
Made this for lunch today for my husband and I and we both thought it scrumptious. We also agreed the tomato sauce would be lovely stirred through pasta or on a chicken breast or pork steak.
Made a lovely version based on this today. Love your recipes and ethos! Inspiring ❤️
Made this today but with normal low fat sausages, absolutely delicious! Halved all the ingredients and still made way too much, so had half for breakfast… The other half will be for dinner with maybe a small bit of pasta. Yum!
Laura, I made this for supper after a HIITs session last night – you know when you want something quick and tasty – but not “heavy”. It was blimmin gorgeous. My OH said “Well, you can do that one again”. I put butterbeans in it to bulk it out. So tasty, so easy.
Angela
Ah so pleased you both enjoyed it Angela!!! I love it for exactly the same reason! X