Shakshuka FODMAP Breakfast

Need a warm low FODMAP breakfast or a breakfast for dinner? Here’s a great family style recipe that really presents well and is totally unique. It’s also a great Indian vegetarian recipe that will totally blow your quests away with the flavour and the presentation. Just place the entire pan on the tables and let your guests dig in.!

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4.50 from 2 votes

Shakshuka

Great hot egg breakfast low FODMAP Family style!  Lots of flavour!  This is a great breakfast to whip up for guests and the presentation is amazing!
Prep Time10 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Breakfast, Dinner
Cuisine: Indian, vegetarian
Keyword: egg, family style, indian
Servings: 5 people
Calories: 61kcal

Ingredients

  • 2 tbsp onion-infused oil
  • 1 tbsp garlic infused oil
  • 1 whole bok choy
  • 1 cup cabbage
  • 1 whole red pepper
  • 1 can diced tomatoes ~ 4 tomatos diced ~791mp
  • 2 tbsp tomato paste
  • 1 tbsp curry powder see out FODMAP recipe
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 5-6 whole eggs Depends on how hungry you are!

Instructions

  • Heat frying pan to medium (5/10)
  • Chop bok choy stem up.  (Option save leaves for use later, in salad or shreaded up for color)
  • dice 1 cup of cabbage
  • Add bok choy, cabbage, onion oil and garlic oil to pan.  (This is our ‘fake onion’ mixture)
    cabbage and bok choy in a frying pan
  • Dice up red pepper
  • Cook until limp, about 7mins
  • Add red peppers and tomato paste to pan.  Stir well.  Keep lid of tomato paste on the counter.
    lid of tomatoe paste and frying pan
  • Cook until limp, about 7mins.  The tomato paste should have rusted (changed from red to a rusty orange red).  Compare to can lid to see it's now orange and no longer red.
    rusted tomatoe paste
  • Add diced tomatoes, curry, cumin, paprika.  Stir it so everything is mixed together. 
  • Once pan starts to simmer, reduce heat to low and let it simmer for about 5-7 mins. It should start to reduce.
  • Time to taste the flavour and adjust to your liking.  Take a spoon and try it.  Add salt/pepper as needed.  If you didn't rust the sauce, or you think it needs it add a little sugar.
  • Add eggs and cover for 15mins for soft yolk, longer for hard yolk longer.  The secret to having your yolks not break is to use fresh eggs.  I like to spread them out so they aren’t touching.
    raw eggs in shak
  • Voila! Your Shakshuka is ready to serve!

Notes

This is a great recipe for breakfast, but sometimes dinner too!  It’s vegetarian. 
GREAT TIP: You can also make the tomato mixture the day before and then just re-heat on the stove when your ready for breakfast.  If you do that, make sure to let it completely cool to room temperature before placing it in the fridge.  Otherwise there is a chemical reaction which will produce more of a sour taste.  But make this ahead and you look amazing when you whip it out in the morning.

Nutrition

Sodium: 67mg | Calcium: 54mg | Vitamin C: 14.4mg | Vitamin A: 905IU | Sugar: 3g | Fiber: 2g | Potassium: 315mg | Cholesterol: 4mg | Calories: 61kcal | Saturated Fat: 1g | Fat: 4g | Protein: 2g | Carbohydrates: 7g | Iron: 2.5mg