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Low FODMAP Shakshuka in metal pan

Low FODMAP Shakshuka

  • Author: Amy Agur
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Craving breakfast for dinner? This low FODMAP shashuka can make it happen!


  • 1 tbsp garlic-infused oil
  • 3/4 c leeks – green part only, finely diced
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • pinch chili flakes (optional)
  • 2 cups canned whole tomatoes (28 oz can)
  • salt and pepper to taste
  • 1/4 cup fresh basil, divided
  • 4 eggs
  • 1/2 cup feta cheese, crumbled


  1. Heat the oil in a large frying pan with high rim. Add the leeks and cook on medium heat until they’re soft (about 3-4 minutes).
  2. Add the paprika, cumin, pepper flakes and simmer until you can smell them (about 1-2 minutes).
  3. Add the canned tomatoes and mash them with a spoon or a potato masher until smooth. Simmer sauce until it becomes thick (about 20 minutes). Add 2 tbsp of minced basil and the salt and pepper, and simmer for another 2-3 minutes.
  4. Spread the sauce evenly around the pan and make 4 little dents in the sauce with the back of a spoon. Gently crack one egg into each of the wells and cook for 6-7 minutes.
  5. Top with crumbled feta and remaining basil and scoop each egg onto a plate. Serve immediately.


  • Recommended low FODMAP serving = 1/4 recipe
  • If you’d like your eggs cooked a little more, place a lid on the frying pan for the last 1-2 minutes of cooking to help cook the top of the eggs.
  • Prep Time: 5
  • Cook Time: 30
  • Category: breakfast, lunch, dinner
  • Method: stovetop
  • Cuisine: Mediterranean, Middle Eastern, North African,


  • Serving Size: 1/4 recipe
  • Calories: 149
  • Sugar: 7 g
  • Sodium: 260 mg
  • Fat: 13 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 11 g
  • Cholesterol: 202 mg

Keywords: Shakshuka, vegetarian shakshuka