23/01/2023
Low FODMAP Shakshuka for 2 -perfect for a savory breakfast, lunch or dinner!
Total Time: 35 minutes
Ingredients:
•1 Can (15 oz) fire roasted tomatoes
•2 tbsp tomato paste
•6-8 Kalamata olives, halved
•4 eggs
•2 medium boiled potatoes, chopped
•1 red bell pepper, chopped
•2 tbsp garlic infused olive oil
•1 tsp cumin
•1 tsp paprika
•2 tbsp chopped fresh flat leaf parsley
•3 oz crumbled feta
•Optional low FODMAP bread or even corn tortillas for serving.
Directions:
1.) Warm your skillet (oven safe, I used caste iron) on medium high heat on the stove top and add oil. Turn your oven on to 375 to preheat.
2.) Once the skillet and oil have heated up, throw in the chopped bell pepper, boiled potatoes and salt. Stir often for about 6 minutes
3.) Add tomato paste and spices, stirring it together so it combines well, about 30 seconds
4.) Pour in the entire can of crushed tomatoes Stir, and let the mixture come to a simmer. Add in the Kalamata olive halves here. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
5.) Turn off the heat and use the back of a spoon to make a well in the tomato mixture. Crack your egg directly into the well. Do this with the remaining 3 eggs.
6.) Carefully transfer the skillet into the preheated oven to allow the eggs to cook for 8-12 minutes. The trickiest part is knowing when the eggs are done. The whites will be opaque and should jiggle a little when you shimmy the pan. Remember that the eggs will continue to cook once you remove the pan from the oven.
7.) Remove the skillet from the oven and set on a heat safe surface. Top with chopped parsley and crumbled feta. Serve in bowls alongside your favorite Low FODMAP bread or corn tortillas and enjoy!
