Low FODMAP Shakshuka

I’m always looking for simple and quick recipes as I live such a busy life and this recipe fits right into that category, but it is also SO full of flavour. Shakshuka originated in North Africa and is traditionally a breakfast dish but I prefer it for lunch. The recipe can be easily adapted and you can add in whatever extras you fancy.

My recipe is for 1 portion.


1/2 Red Pepper, thinly sliced

1 Tbsp Garlic Infused Oil

1 Tin Chopped Tomatos

1 Tbsp Tomato Paste

1 Tsp Paprika

1 Tsp Ground Cumin

1 Tsp Mild Chili Powder

Pinch of Cayenne Pepper

Salt and Pepper to taste

2 Eggs

Chopped parsley for garnish


Heat the garlic infused oil in a medium pan over a medium heat, once sizzling add in the chopped pepper and tomato paste and saute for about 5 minutes or until softened. Add the tomatos to the pan along with the spices and heat for about 5-7 minutes until it starts to reduce. Make two dips in the sauce and crack the eggs into them and cover the pan with a lid to allow the eggs to cook. I like my eggs runny so I can dip some bread in them, so they shouldn’t take too long to cook. Garnish the dish with some chopped parsley and serve immediately. I like to serve mine with some bread but you can serve with a side salad if you prefer.

ST x




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