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.Next 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!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!
Shakin’ Up The Kitchen with Shakshuka
- Serves 2-3
- 2 Tablespoons olive oil
- A few slices of onion for infusing (or use oil you have already infused)
- 1 large red bell pepper, sliced
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon turmeric
- 1 28-ounce can chopped tomatoes
- 1 cup feta cheese, crumbled
- 5 eggs
- Chopped cilantro or parsley for garnish.
- Heat oven to 375 degrees.
- Heat oil in a large skillet over medium-low head. Add onion, cook for 5 minutes, then remove.
- Add red pepper and cook over medium-low head for 20-25 minutes. Add cumin, paprika, and turmeric and cook 1-2 minutes.
- Pour in tomatoes and season to taste. Simmer until tomatoes have thickend, about 10 minutes. Stir in feta.
- Make 5 wells in the mixture and crack the eggs into the wells. Cover the skillet with foil and transfer to the oven and bake for 5 minutes. Remove the foil and bake another 4-5 minutes, or until the eggs are set.
- Sprinkle with cilantro or parsley and serve with quinoa or FODMAP friendly bread.
4 replies on “Shakin’ Up The Kitchen with Shakshuka“
Delicious looking dish, Lauren!
The Healthy Apple
I love Pomi tomatoes; this looks great!!!
By large skillet do you mean an 11 inch one?
Sorry for the delay Ted. Yes 11 inches or even a bit larger would be suitable.
Comments are closed.