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A pan with low FODMAP shakshuka shown from above

Low FODMAP shakshuka

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  • Author: Karlijn
  • Total Time: 15 min
  • Servings: 2 1x
  • Diet: Gluten Free


Low FODMAP shakshuka with bell pepper and goat cheese. Delicious as a warm lunch or a light dinner with some bread or rice. Gluten-free and low lactose.


  • 200 g (7 oz) canned diced tomatoes*
  • 30 g (1 oz) canned tomato paste
  • 75 ml (1/3 cup) low FODMAP stock + 1 tsp corn starch
  • 1 green bell pepper (max. 75 g per person)**
  • 3 eggs
  • 1 tsp ground cumin
  • 1 tsp ground smoked paprika
  • 1/8 tsp ground chili
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • Optional: the green part of spring onion in rings for garnish
  • Optional: fresh parsley for garnish
  • Optional: 30 g (1 oz) soft goat cheese to crumble on top


  1. Cut the bell pepper into strips.
  2. Heat some olive oil in a frying pan. Bake the strips of bell pepper for a few minutes.
  3. Add the canned tomatoes and the tomato paste. Stir and leave it to simmer for a bit.
  4. Add the stock and stir well. Thicken the sauce with 1 tsp of corn starch. Stir this into the sauce well. 
  5. Season with the spices and sugar. Stir well. 
  6. Use a spoon to make three openings in the tomato sauce and break the eggs in those openings.
  7. Lower the heat and put a lid on the pan. Leave the eggs to cook for 6-8 minutes until they are done.
  8. Turn off the heat and sprinkle some spring onion and parsley on top. Crumble goat cheese on top of the shakshuka.
  9. Serve the dish in the pan. This dish is nice to serve with bread. You can also eat it with rice or salad.


*Diced tomatoes are low FODMAP up to 100 gram per serving. This recipe serves 2 people and 1 serving is low FODMAP
** Green bell pepper is low FODMAP up to 75 g per serving. Therefore use a maximum of 150 g of green bell pepper for two servings. See the text above the recipe for more information. 

  • Cook Time: 15 min
  • Category: Lunch
  • Method: Frying
  • Cuisine: Middle Eastern


  • Serving Size: 1 serving with goat cheese (1/2 of the recipe)
  • Calories: 213
  • Fat: 13
  • Carbohydrates: 11
  • Fiber: 1
  • Protein: 15