Low FODMAP Recipe  

Baked eggs with tomato and feta

Ingredients

3 tbsp extra virgin olive oil

¼ tsp dried oregano

250g tomatoes, peeled, deseeded and chopped

2 slices  Gluten Free  bread, cut into 1cm-dice

8 eggs

115g feta, diced

For the tomato sauce

3 tbsp extra virgin olive oil

1 tsp dried oregano

¼ tsp dried basil

x2 400g tins chopped tomatoes

1 tbsp sugar

Salt and black pepper

1 First make the tomato sauce. Heat the olive oil in a medium-size pan.  

2 Season, then add the chopped tomatoes. Add a splash of water to the pan. Stir to combine, adjust the seasoning and add the sugar. Stir to combine, cover and bring to a boil. Add the oregano and the basil, then stir to combine.

Lower the heat and simmer for 20 minutes before using.

3 To make the eggs, place a deep frying pan over a medium heat. Add the olive oil, followed by the garlic and fry for one minute.

4 Add the oregano and cook for 1 minute, stirring to combine. Add the chopped tomato and cook for one minute.

5 Add the tomato sauce and bring to a simmer. Add the diced gluten free bread, spreading it evenly throughout the pan.

6 Gently crack the eggs into the pan and top with the feta. Simmer on low heat for approximately 2 minutes until the egg whites start to solidify and turn slightly opaque.

7 Heat the oven to 190C/375F/gas mark 5. Put the pan inside for 5–10 minutes depending on how firm you want the eggs. Serve right away.


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