Shakshuka is a flavorful and rich nutrient egg-based dish eaten in North Africa, Israel, Iran and other Middle Eastern countries (though it has different names and varieties). It’s usually eaten for breakfast, but I prefer it for a light dinner or lunch.
The great thing about this dish is you can individualize it as much as you like. The basics are tomatoes, onions, peppers, cumin, garlic, water, salt, pepper and eggs. Other than that, it’s up to you. You can add paprika, or sometimes I cook it with a dried pepper, like chipotle, to give it a smokey kick. You can add hot sauce or whatever herbs you like. I used to use green peppers as that’s the way they do it in Northern Africa, but in Israel they often use more tomatoes and red peppers. It’s very versatile. To keep it low-FODMAP, I use red or orange peppers and skip the onions.