Shakshuka (aka baked eggs) is EVERYWHERE now. They’ve even made it onto the menu in my mum & dads Garden Centre in sleepy old Hockley. But they’re often onion & garlic based so I’ve always avoided them…until I learnt to make my own!
Inspiration behind this version: I recently ate at Boma in Fulham, where they gave me some inspiration…Quinoa Shakshuka! This dish is often served with bread, however that tends to bloat me so adding quinoa to the base is the perfect alternative.
I’ve chosen to add some chunky aubergine, courgette and spinach too but feel free to add any veg you like!
FODMAP Friendly Quinoa Shakshuka
- 40 grams quinoa
- 125 grams aubergine
- 4 cherry tomatoes
- 200 grams tinned tomatoes
- 100 grams passata
- Handful of spinach
- 1 egg
- 1/2 tsp paprika & chilli flakes
- 1/2 avocado
- Fresh/Dried basil
- Boil 200ml of water. Add the quinoa, cover and simmer on a low temperature until all the water is absorbed (takes about 15mins). At this point, check it light & fluffy. If not, add a little more water and keep simmering until its reached the desired texture.
- Whilst that’s cooking, cut your chosen veg into chunky pieces. Aubergine & cherry tomatoes work perfectly! Fry in the pan you want to serve in.
- Once the veg starts to soften, add tinned tomatoes & passata. Season with paprika, chilli flakes, salt and pepper.
- After around 5 mins, the tomato sauce will have thickened up to the consistency of a pasta sauce (if its too dry you can add water & if its too thick, simmer for a bit longer). Add the quinoa & spinach and stir through.
- Make a well in the centre of the tomato sauce & crack an egg into it (doesn’t have to be perfect!)
- Cover with a lid for 5-6mins for a runny yolk. What are you looking for? The yolk should be slightly firm to touch & the white should be just set.
- Serve with slices of avocado & fresh basil. You could also have some chunky slices of bread to dip in!