Traditionally an Israeli breakfast or brunch dish lovingly adopted by Western foodies as a “hangover cure,” Shakshuka is a combination of tinned or fresh tomatoes with eggs, and commonly spiced with paprika, cumin and harissa. Although harissa is not necessary, I find that it adds depth and real hard-hitting spice to this dish. I know that most harissa pastes available in supermarkets contain some form of garlic – whether that’s pureed or pure – which, for those of you leading a low in FODMAP diet, can simply be replaced with dried chilli flakes for an equally hangover-busting shakshuka. I’ve taken inspiration from LEON’s own shakshuka recipe, adapting it to meet my tastes and FODMAP friendly needs. To thicken its soup-like consistency, I like to add about a handful of dry red lentils, which is completely optional as I understand that legumes can affect some people with IBS.