Simple Shakshuka

Shakshuka is a traditional Middle-Eastern dish of poached eggs in a spicy tomato sauce. Pair with your high fiber GG crackers for a perfectly #FFACTORAPPROVED meal for breakfast, lunch or dinner. As an added bonus, this version is made with all low FODMAP ingredients. (Note: if you’re following a low FODMAP diet, or gluten-free diet, pair with a gluten-free product like Flackers, instead of GG crackers)

INGREDIENTS (serves 6):

  • 1/4 cup scallions, finely chopped
  • 1 media green or red bell pepper, diced
  • Nonstick cooking spray
  • 2 (14 oz) cans diced tomatoes (or 4 cups ripe tomatoes, diced)
  • 2 Tbsp tomato paste
  • 1 tsp crushed red pepper
  • 1 tsp paprika
  • salt and pepper, to taste
  • 6 eggs
  • 1/2 Tbsp fresh parsley, cilantro or microgreens chopped (optional, for garnish)

    1. Finely chop scallions (green tips only). De-seed and dice bell pepper.
    2. Coat a large skillet with nonstick cooking spray and place over medium heat. Add chopped scallions and peppers and cook until softened. 
    3. Add the crushed tomatoes and tomato paste and stir until blended. Stir in the crushed red pepper and paprika and allow mixture to cook over medium heat for 7 minutes, until it starts reducing. Add salt and pepper to taste. If you prefer a spicier shakshuka, add additional crushed red pepper flakes. 
    4. Crack eggs individually into the mixture, spacing them evenly around the pan. Cover and allow to cook for 10-15 minutes, or until the eggs are cooked “over easy”.
    5. Garnish chopped parsley and serve with high-fiber carbohydrates of your choice. 

    Serves 6 – This is a Step 1 Approved Recipe. 

    • FOR JOURNALING ON THE F-FACTOR DIET: 1g carbohydrate, 3g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 117 calories, 8g protein, 10g carb, 3g fiber, 7g net carb, 5g sugar, 5g fat, 2g sat fat, 312mg sodium