Serves 2

Low FODMAP Shakshuka is one of our family favourites; eggs cooked in a flavourful sauce, served with a slice of warm sourdough. Ready in less than 15 minutes.

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Cook time: 15 min

• 1-2 tablespoons olive oil or garlic infused oil
• 1 tablespoon The Friendly Food Co ‘Na’cho Problem’ spice mix 
• 1 teaspoon The Friendly Food Co For Every O’Cajun Seasoning 
• 3 tablespoons tomato paste
• 1x can 400g crushed tomatoes
• ¼ cup water
• 4x free-range eggs 
• 40g feta crumbled 
• ½ cup coriander or parsley chopped 
• Sourdough to serve (or gluten free bread if needed) 

1. Heat a drizzle of oil in a medium sized fry-pan on medium heat. Add Na’cho Problem spice mix and For Every O’Cajun seasoning and cook for 1 minute until fragrant. Add tomato paste, crushed tomatoes and water to the pan and simmer for 5 minutes, until sauce has thickened.
2. Crack the eggs into the sauce and cover with a lid. Cook for about 2 minutes until the egg whites are just set or longer if you prefer a firmer yolk.
3. To serve, divide the sauce and eggs between two plates. Top with crumbled feta, garnish with coriander or parsley and serve with warmed pita bread on the side.