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Smoky Shrimp Diablo with Baked Eggs

Smoky Shrimp Diablo {with Baked Eggs}

inspired by Weight Watchers
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Brunch
Servings 2
Calories 249 kcal


  • 1 tsp. olive oil
  • 1 small red onion fine diced
  • 1 garlic clove minced
  • 1 tsp. fresh thyme chopped
  • 3/4 tsp. smoked paprika
  • 1/8 tsp. cayenne pepper
  • 1 14-1/2 oz. can diced tomatoes (no salt added)
  • 1 tsp. sriracha hot sauce
  • 1 cup canned white beans rinsed and drained
  • 3 oz. about 12 medium frozen shrimp, thawed
  • 2 eggs
  • 1 Tbl. reduced-fat feta cheese crumbled
  • 1 Tbl. fresh flat leaf parsley chopped


  • Preheat oven to 350 degrees.
  • Heat olive oil in a medium skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic, thyme, paprika, and cayenne and stir until fragrant about 30 seconds. Add in canned tomatoes and sriracha sauce; bring to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes. Adjust seasoning. Stir in beans and shrimp, then divide into 2 (2 cup capacity) baking dishes or 1 quart sized baking dish.
  • Make a slight well in the center of each dish and crack an egg into each. Bake until whites are set about 18 - 20 minutes. Sprinkle with feta cheese and parsley.


Per Serving (1/2 tomato mixture and 1 egg) = 6 WW Pts+