Healing inflammatory bowel conditions like ulcerative colitis, Crohn’s disease, and diverticulitis can be a truly enjoyable experience with Eat Burn Sleep. This Regular Shakshuka is a perfect example of how food can be both therapeutic and delicious.
Each ingredient in this dish is carefully selected to provide healing macro and micronutrients while remaining easy to digest. Tomatoes are packed with lycopene, an antioxidant known for its anti-inflammatory properties. Bell peppers offer high levels of vitamins A and C, which help regulate the immune system. Garlic and onions not only add depth of flavor but also support the gut with natural prebiotic compounds.
Eggs, the main protein source in shakshuka, deliver essential amino acids, B vitamins, and choline to support brain health, cell repair, and energy production. Olive oil offers healthy monounsaturated fats that reduce inflammation and support cardiovascular and digestive health.
This shakshuka is more than just a comforting meal. It’s part of a dietary approach designed to restore gut health, support immune function, and help regulate inflammation throughout the body. By choosing anti-inflammatory meals like this, you actively promote a balanced gut microbiome, which plays a central role in long-term health and disease prevention.
Enjoy this Regular Shakshuka for breakfast, lunch, or dinner, knowing that each bite contributes to gut healing and full-body well-being. Members experiencing IBD should also visit the platform’s Expert Advice section for tailored support and deeper guidance on managing and putting chronic inflammatory conditions into remission through lifestyle and nutrition.
Ingredients
- 1 2/3 cup or 400g of chopped tomatoes (1 can)
- 4 eggs
- 1 chopped fresh or frozen onion
- 1 tbsp of garlic purée (or 2 crushed garlic cloves)
- 1 tsp of paprika
- 1 tsp of ground cumin
- 1 tsp of turmeric
- 1 tsp of sea salt
- 1/2 tsp of ground pepper
- 1 tbsp of fresh coriander to decorate
- 1 tbsp of olive oil
Directions
Fry the onions and garlic with the olive oil in a pan on medium heat for about 5 minutes until the onions are soft and a good amount of moisture has come out of them.
Add the chopped tomatoes, spices, and salt.
Cook on medium heat for a further 5 minutes.
Crack the eggs in, and cover, leaving an opening for the excess water to evaporate. Cook for another 5 minutes.
Decorate with the chopped herbs.
Serve and enjoy! Ps: you can use chives or parsley instead of coriander. Dried chives work great too if you don’t have fresh herbs.
Serving Tips
Perfect for breakfast, lunch or dinner!
Storage Tips
Consume immediately.
