Low-FODMAP Shakshuka

What many forget whilst on the low-FODMAP diet is that it's a LOW-FODMAP diet, not a NO FODMAP diet. Here is an example of a (very, very tasty) recipe that includes some ingredients that become high FODMAP at particular serves, but can still be enjoyed in all three phases of the diet. 

Serves: 1

Prep & cook time: 10 minutes

Ingredients:

•  1 tsp garlic-infused olive oil⠀
• 100g/3.5oz red capsicum, diced⠀
• 100g/3.5oz plain tinned tomatoes⠀
• 40g/1.4oz tinned chickpeas drained and rinsed⠀
• 1/2 low FODMAP stock cube (Massels)⠀
• 2 eggs⠀
• Freshly ground black pepper⠀
• Pinch of chilli flakes (optional)⠀
• 2 slices low FODMAP bread (traditional sourdough or gluten-free)
• 2 spring onion/shallots (green part only), thinly sliced

Method:

1. Heat a small skillet pan over medium-high heat and add the oil, capsicum, tinned tomatoes, chickpeas and stock. Stir well until combined.
2. Form two wells in the tomato mixture and crack the eggs into them.⠀Place on the skillet lid and cook for 3-4 minutes depending on your desired egg consistency.
3. Serve with a sprinkle of chilli flakes, spring onions and low FODMAP bread – traditional sourdough or gluten-free.