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Low FODMAP Shakshuka

Gluten Free Stories
This Low FODMAP Shakshuka is perfectly spiced, flavorful, easy to digest, filling, very easy to make, and incredibly delicious!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Entree, Main Course
Cuisine Gluten-Free, Lactose-Free, Low FODMAP, Mediterranean, Vegetarian
Servings 2 people


  • 2 Tbsp garlic infused olive oil
  • 1 bell pepper  seeded and diced
  • 3 spring onions (only the green parts) chopped
  • 1 can (400g) whole peeled tomatoes
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4  tsp chili powder
  • salt and pepper (according to taste)
  • 4 large eggs
  • 40 g feta cheese (dairy-free if needed)
  • 1 small bunch fresh parsley chopped


  • Heat the garlic infused olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and green parts of the spring onions and cook for 5 minutes or until they start to soften.
  • Add spices and cook an additional minute
  • Pour the can of tomatoes into the pan and break down the tomatoes using a large spoon. Season with salt and pepper.
  • Stir them all in and reduce your heat to a simmer (no lid) for around 10-15 minutes or until the mixture has thickened up.
  • Crumble in half of the feta cheese and stir again. Allow to cook for a few minutes.
  • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  • Remove from the heat. Finish with a sprinkling of fresh parsley and some crumbled feta cheese.
  • Enjoy :)
Keyword Low FODMAP Shakshuka