Low FODMAP shakshuka with peppers and feta
Eggs baked in a smoky tomato and pepper sauce with a little feta and chives. Serve with gluten free toast.
- Time30 mins
- LevelEasy
- Costabout £1.23 a head
Ingredients
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Method
- 1
Heat the oil in a deep frying pan over a medium heat. Cook the peppers for 6 minutes, until soft.
6 min - 2
Stir in the paprika, cumin and chilli for 30 seconds, then add the tomatoes and salt. Simmer for 10 minutes, until thick.
10 min - 3
Make six wells in the sauce with the back of a spoon. Crack an egg into each.
- 4
Cover and cook for 6 to 8 minutes, until the whites are set and the yolks are still soft.
7 min - 5
Scatter over the feta, chives and parsley.
- 6
Serve straight from the pan with the toast.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.