Breakfast eggs (Shakshuka)

During the weekends, it has become really trendy to enjoy brunch with eggs, avocado and all the other breakfast niceties. Having exhausted all the various ways to cook eggs (scrambled, poached, fried, boiled, but I’m yet to try cloud!), I’ve decided to start experimenting with other breakfast ideas.

Following a recent delicious breakfast at a local restaurant in Southampton called Lakaz Maman, I was inspired to recreate my own breakfast eggs, also known as Shakshuka (also spelt Shakshouka). Originating from North Africa, the eggs are served in a spiced tomato sauce and often served in a pan. I’ve created a low FODMAP recipe for these, so that you can enjoy something slightly different on the weekends. I’m an avocado-lover but sometimes it’s nice to have a change (and it’s also high FODMAP if not in small portions, so it gives my gut a break!)

The recipe below features asafoetida (a low FODMAP pungent-smelling spice which resembles the taste of onions) which I recently discovered following a long-awaited trip to the dietitian.

Ingredients (serves 1)
2 medium eggs
200g chopped tomatoes
¼ red pepper, finely chopped
¼ green pepper, finely chopped
¼ yellow pepper, finely chopped
1 tbsp garlic infused oil
½ tsp cumin seeds
½ tsp asafoetida
½ tsp chilli flakes
handful of flat leaf parsley, finely shopped
salt and pepper
1 Warburton’s Gluten Free Protein Wrap (Super Seeded)

Method
Heat the garlic oil in a small frying pan and add the cumin seeds. After they have toasted slightly, add the peppers. Fry for a few minutes to soften the peppers, then add the asafoetida, chilli flakes and chopped tomatoes. Continue to heat through for about 5 minutes until you are happy that the peppers have softened, and season with salt and pepper.  Using a wooden spoon, make two indentations and crack your eggs into these. Add a lid and simmer until the eggs are cooked to your liking. I wait until the yolk changes colour (and give the pan a gentle wobble to check the whites are cooked). Sprinkle with the chopped parsley and serve in the pan itself.

Fold your gluten free wrap as desired and toast slightly (I used the grill on the top of the toast), and serve with the shakshuka. It’s a great way to mop up all of the delicious spiced tomato sauce.

I hope you enjoy making (and eating!) these breakfast eggs, and do let me know if you give these a try. Also make sure you follow my Facebook, Twitter and Instagram for the latest updates.

Alice x