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
- 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).
- Add the paprika, cumin, pepper flakes and simmer until you can smell them (about 1-2 minutes).
- 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.
- 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.
- 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