Shakshuka

Regardless of your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This recipe is already gluten-free and dairy-free, and we’ve also included a vegan and low FODMAP variation.

If you like this recipe but don’t have allergies, you can swap all gluten free and dairy free ingredients for non-allergen items.

One Dish, 2 Allergy-Friendly Ways

GLUTEN FREE - DAIRY FREE RECIPE

Shakshuka Ingredients:

• 1 28-oz can of whole tomatoes
  
• red bell pepper
• 5 cloves of garlic
• 1 tsp cumin
• 2 tsp paprika
• 1 tsp coriander
• 4 tbsp water
• 6 eggs
• dairy free feta cheese (Follow Your Heart is the best, but Violife is a close second.)
  
• handful of cilantro
• gluten free baguette (If you are in the Portland area, New Cascadia baguettes are the absolute best. If not, Schar is great.)
• dairy free butter or oil for the bread

GLUTEN FREE - DAIRY FREE - LOW FODMAP RECIPE

Shakshuka Ingredients:

• 1 28-oz can of whole tomatoes
  
• 1/2 cup red bell pepper
  
• 1 tsp cumin
• 2 tsp paprika
• 1 tsp coriander
• 4 tbsp water
• 6 eggs
• dairy free feta cheese (Follow Your Heart is the best, but Violife is a close second.)
  
• handful of cilantro
• gluten free baguette (If you are in the Portland area, New Cascadia baguettes are the absolute best. If not, Schär is great.)
• dairy free butter or oil for the bread

Shakshuka Instructions:

• Wash your red pepper and cilantro in a water and vinegar solution (about 1 part vinegar to 3 parts water) and set aside to dry. 
• We use a cast-iron skillet, but any large pan will work for this dish.
• Dice red pepper into chunks and sauté for a few minutes to start breaking them down.
• Add in your canned tomatoes and garlic, and cook for a few more minutes until you start to smell the garlic.
• Stir in all the spices and bring the mixture to a simmer. Let it cook until your tomatoes have broken down and the mixture thickens slightly.
• Using a spoon, make 6 shallow wells in the tomato sauce and crack an egg into each.
• While the eggs cook, chop the cilantro and set it aside.
• Cover the pan and let the eggs poach in the sauce.
  • How to know when the eggs are done: the tops of the eggs should turn white — don't overcook! The yolk should still wiggle wiggle wiggle (if you didn't whistle after that, we aren't from the same generation.)
• Once the eggs are poached to perfection, remove the skillet from the heat.

Baguette Instructions:

• While the shakshuka is cooking, we can start on the bread.
  
• Cut your baguette into 1/2-inch thick slices on a slight diagonal — this gives you those classic crostini-style pieces that are great for scooping.
• Since it is gluten free bread, it needs to be toasted. 
• Spread a light layer of softened butter or oil on each side, then toast in the oven or on a skillet until golden brown.

Putting the Recipe Together:

• Top your shakshuka with crumbled feta cheese and cilantro.
• Using your toasted bread as a spoon, dip it into the shakshuka and enjoy the most delicious breakfast!

We hope you enjoy this recipe as much as we do. Comment below what you paired this dish with.