FODMAP Friendly Quinoa Shakshuka
This combination of basic ingredients produces a yummy, filling dish that you'll want time and time again! You can play around with exactly what veg etc you'd like in your tomato sauce but here's what I go for.
Servings: 1 hungry person
- 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!