Chop both your peppers into small chunks and fry in garlic infused oil until slightly softened.
Add your cumin, paprika, cayenne pepper, asafoetida, chopped tomatoes and sugar to the pan.
Stir them all in and reduce your heat to a simmer (no lid) for around 10-15 minutes or until the mixture has thickened up. Season with salt and pepper.
Crumble in your dairy free feta cheese and stir again. Allow to cook for a few minutes.
Crack your eggs one at a time into a jug and before pouring your egg into your Shakshuka, make a little well in the mix for each egg.
Carefully pour each egg into it's well.
Allow to cook for about 7 minutes, until the egg whites are not translucent but the yolks are not overdone. (Tip - if your egg whites are not 100% cooked you can either keep cooking on the hob or very briefly place under the grill (for less than a minute!)
Remove from the heat. Finish with a sprinkling of fresh parsley and some crumbled dairy free feta cheese.
Serve up with fresh gluten free bread (pitta breads work well too) and enjoy!
If you want to make this ahead of time, you can make the tomato part. Then when you want to eat it, reheat the tomato sauce and crack the eggs in at this point.
A low FODMAP portion size serving would be about an 1/8th of the sauce, but you can have as many eggs as you like! We always serve this up with a few other things and lots of gluten free bread so it's more than enough :)