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)
- Finely chop scallions (green tips only). De-seed and dice bell pepper.
- Coat a large skillet with nonstick cooking spray and place over medium heat. Add chopped scallions and peppers and cook until softened.
- 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.
- 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”.
- Garnish chopped parsley and serve with high-fiber carbohydrates of your choice.
Nutritional content per serving (serves 6): 95 calories, 7 g protein, 5 g carb, 2 g fiber (3 g net carb), 3 g sugar, 5 g fat