Shakshuka is a meal made of poached eggs in a tomato sauce from North Africa and the Middle East. Just add some quinoa and you have a gently delicious low FODMAP meal!
Shakshuka with Quinoa
can of tomatoes, 2-28oz peeled
gourmend organic chicken bone broth, ¼ cup
bell pepper, 1 diced
cumin, ½ teaspoon
gourmend green onion powder, 1 teaspoon
paprika, ½ teaspoon
salt and pepper, freshly ground, to taste
parsley, for garnish, if desired
quinoa, 1 cup
water, 1 ¾ cup
For the shakshuka
For the quinoa
Make the quinoa. Rinse the quinoa then place in a medium pan with the water over medium high heat. Bring to a boil, then reduce to low heat and cover. Simmer for 15 minutes or until the liquid is gone. Fluff with a fork and set aside.
Meanwhile, make the shakshuka. In a large skillet on medium high heat, add both cans of tomatoes, ¼ cup chicken broth, the pepper and spices. Season with salt and pepper to taste. Carefully break down the tomatoes as they are heated through. Bring the sauce to a simmer and continue to mash the tomatoes. Simmer for 20-30 minutes until the sauce has thickened, about 1.5-2x, stirring occasionally to prevent any burning.
Crack an egg into a small bowl. In the sauce, create a little hole and carefully pour the egg into the spot you just made for it. Repeat this 5 more times until all the eggs are in the pan. Cover with a lid, and cook for about 5-6 minutes, until the eggs are just cooked through, not hard boiled though.
To serve, add quinoa to serving bowls and serve the shakshuka on top.