Shakin’ Up The Kitchen with Shakshuka

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This is a guest post by Lauren Adler Dear, a dietetic intern, and very soon to be registered dietitian!  Who’s tried Shakshuka before?  READ on and learn more…

This past Sunday, my dad and I made a wonderful brunch for mom for Mother’s Day. On the menu: Shakshuka, a middle eastern dish of baked eggs in a tomato sauce. Shakshuka is traditionally made with peppers, onions, garlic, and tomatoes, but we decided to make one FODMAP friendly version and one non-FODMAP friendly version.

First we gathered all the ingredients. My dad is an incredible cook and he always lays out his mise en place before he begins. I, on the other hand tend to gather things as I go.


We sautéed the peppers over medium-low heat for about 25 minutes until they were nice and soft.peppers cookingNext in the pan were the spices: cumin, sweet paprika, and turmeric. Then we added chopped canned tomatoes, salt, and pepper. We cooked down the saucy tomatoes for about 10 minutes, added some feta cheese, cracked in some eggs and popped the pans into the oven for about 15 minutes.

Here are both versions….delicious!Lauren's recipe done!Shakshuka can be served with pita bread for the wheat tolerant or a side of quinoa, brown rice, or FODMAP friendly bread for the non-wheat tolerant.

Thanks Lauren for this great recipe and post! I, for one, had never heard of Shakshuka before I read this post!  I love getting great recipe inspirations from my talented colleagues.  I hope you all give Shakshuka a try! Sounds like a great brunch recipe!

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