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