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
- Cut the bell pepper into strips.
- Heat some olive oil in a frying pan. Bake the strips of bell pepper for a few minutes.
- Add the canned tomatoes and the tomato paste. Stir and leave it to simmer for a bit.
- Add the stock and stir well. Thicken the sauce with 1 tsp of corn starch. Stir this into the sauce well.
- Season with the spices and sugar. Stir well.
- Use a spoon to make three openings in the tomato sauce and break the eggs in those openings.
- Lower the heat and put a lid on the pan. Leave the eggs to cook for 6-8 minutes until they are done.
- Turn off the heat and sprinkle some spring onion and parsley on top. Crumble goat cheese on top of the shakshuka.
- 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
Keywords: Low FODMAP shakshuka, gluten-free shakshuka, lactose-free shakshuka, vegetarian shakshuka