Easy Low FODMAP Shakshuka is a quick vegetarian skillet meal featuring eggs poached in a spicy tomato sauce with red bell pepper and leek leaves.
Disclosure: FODY Foods sent me a jar of their arrabbiata sauce to try. I am an affiliate, but I was not paid for this post. I only share products that I love and will buy again on my own. All opinions are mine.
Where are my fellow spicy food lovers at? Because this low FODMAP shakshuka featuring FODY Foods Low FODMAP Arrabbiata Sauce is deliciously
LOW FODMAP ARRABBIATA
Like many of their other products, FODY Foods Low FODMAP Arrabbiata sauce is made from just a handful of flavor-packed, simple ingredients – tomatoes, water, olive oil, salt, and chili. That’s it! Simple, yet flavorful.
Many pasta sauces have a distinctly Italian-flavor like marinara or tomato-basil. Although arrabbiata sauce has Italian origins, I think this spicy tomato-based sauce could be used as a base for dishes from a variety of different cuisines. In fact, when I first tried it, I was instantly reminded of a couple of dishes from my time studying abroad in Egypt. Hence, this Middle Eastern-inspired low FODMAP shakshuka!
LOW FODMAP SHAKSHUKA
Shakshuka is a dish that’s eaten throughout North Africa and the Middle East. There are a ton of variations, but most shakshuka recipes consist of poaching eggs in a spiced tomato sauce. Traditional sauces are usually made from fresh tomatoes, onion, garlic, peppers, and spices like paprika and cumin.
To help speed things up, I used FODY Foods Low FODMAP Arrabbiata as the base for my shakshuka sauce. Instead of high FODMAP onion and garlic, I substituted in low FODMAP leek leaves and garlic-infused olive oil. I also added cumin and red bell pepper for extra layers of flavor before poaching eggs on top of the shakshuka sauce.
Shakshuka is often served with pita, but I have yet to find a low FODMAP version. So, I like to serve this low FODMAP shakshuka over a scoop of rice. I also think this could be delicious over a baked potato or these roasted potatoes.
For toppings, I suggest freshly chopped parsley, sliced green onion tops, and if you tolerate dairy, a bit of feta cheese.Print
Easy Low FODMAP Shakshuka is a quick vegetarian skillet meal featuring eggs poached in a spicy tomato sauce with bell peppers and leek leaves.
- 1 Tbsp. FODY Foods Low FODMAP Garlic-Infused Olive Oil
- ½ cup finely chopped leek leaves (dark green tops only)
- 1 cup diced red bell pepper
- 2 cups FODY Foods Low FODMAP Arrabbiata Sauce (or other low FODMAP Arrabbiata Sauce)
- 1 Tbsp. ground cumin
- 4 large eggs
Optional Serving Suggestions
- Freshly chopped parsley
- Finely chopped green onions (green tops only)
- Feta cheese
- Cooked rice
- Heat a nonstick skillet over medium-high heat. Once hot, add olive oil, leek leaves (dark green tops only), and red bell pepper. Saute stirring occasionally until the bell pepper pieces are fork-tender.
- Stir in Fody Foods Low FODMAP Arrabbiata Sauce and cumin. Heat until sauce is just about to boil.
- Mentally divide the skillet into quarters and carefully crack an egg into each quarter on top of the sauce. (You can try to create little wells with a heat-resistant spoon for the eggs, but the sauce tends to fill back in pretty quickly). Cover the skillet, reduce the heat to medium, and cook until the eggs are cooked to your desired doneness.
- Top with optional fresh parsley, chopped green onions (green tops only), and feta cheese and serve warm over cooked rice.
Leek Leaves: According to Monash University, a low FODMAP serving of leek leaves is ⅔ cup or 54 grams.
Green Onions: The green tops of green onions are low FODMAP. The white bulbs of green onions are high in FODMAPs.
Feta Cheese: A low FODMAP serving of feta cheese is 3 tablespoons or 40 grams.
- Category: Main Dish
- Method: Skillet
- Cuisine: Middle Eastern
Keywords: breakfast, supper, skillet meal, vegetarian, eggs, arrabiata sauce