Harissa Scrambled Egg and Shrimp Breakfast Bowl

Start your morning with a bowl that brings the heat and the protein. This Harissa Scrambled Egg and Shrimp Breakfast Bowl layers fluffy, spice-kissed eggs over a bed of wilted spinach, with juicy grilled shrimp and a scoop of caramelized roasted bell peppers and carrots for a well-rounded, gut-friendly meal. A low-FODMAP harissa-style spice blend (built from chili, cumin, coriander, caraway, and smoked paprika rather than garlic and onion) delivers all the smoky, fiery flavor of traditional harissa without the digestive triggers. Every component of this bowl is chosen with IBS-sensitive digestion in mind: shrimp and eggs provide easily tolerated lean protein, spinach and roasted carrots and bell peppers offer fiber and nutrients without fermentable sugars, and a garlic-infused olive oil stands in for fresh garlic to keep all the aromatic flavor minus the FODMAPs. It's a vibrant, satisfying way to start the day while staying within elimination-phase guidelines. This bowl comes together in under 30 minutes and is easily scaled up for meal prep. Roast the vegetables ahead of time and reheat, or keep the harissa spice blend on hand to season eggs, shrimp, or even roasted potatoes throughout the week.</long_description> <parameter name="meta_description">A bold, low-FODMAP breakfast bowl with harissa-spiced eggs, grilled shrimp, sautéed spinach, and roasted veggies—gut-friendly and protein-packed.

Ingredients

• 4 wholelarge eggs, room temperature
• 200 gRaw shrimp, peeled and deveined, tails removed
• 2 cupsbaby spinach, fresh
• 1 wholered bell pepper, cut into strips
• 2 mediumcarrots, peeled and sliced into rounds
• 3 tbspGarlic-infused olive oil, divided; FODMAP-friendly garlic flavor
• 1 tspsmoked paprika
• 1 tspground cumin
• 0.5 tspground coriander
• 0.25 tspCaraway seeds, crushed, optional traditional harissa note
• 0.5 tspcayenne pepper, adjust to taste
• 1 tbsptomato paste, check label for no onion/garlic additives
• 1 tbsplemon juice, freshly squeezed
• 1 tspsalt, divided, to taste
• 0.5 tspblack pepper, divided, to taste
• 2 tbspfresh cilantro, chopped, for garnish

Method

1. Preheat the oven to 220°C (425°F). Toss the bell pepper strips and carrot rounds on a baking sheet with 1 tablespoon of garlic-infused olive oil, a pinch of salt, and black pepper.
2. Roast the vegetables for 18-20 minutes, turning once halfway through, until tender and lightly caramelized. 19:00
3. While the vegetables roast, make the harissa spice blend by stirring together the smoked paprika, cumin, coriander, caraway seeds, cayenne, tomato paste, and lemon juice in a small bowl.
4. Season the shrimp with a pinch of salt and pepper, then heat 1 tablespoon of garlic-infused olive oil in a grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and opaque, then set aside. 3:00
5. In the same grill pan or a clean skillet, heat the remaining 1 tablespoon of garlic-infused olive oil over medium heat and sauté the spinach for 1-2 minutes until just wilted. Remove and set aside. 1:30
6. Crack the eggs into a mixing bowl, add a pinch of salt and pepper, and whisk until fully combined.
7. Pour the eggs into the nonstick skillet over low-medium heat. Once they begin to set at the edges, stir in the harissa spice blend and continue folding gently until soft curds form. 3:00
8. To assemble, divide the sautéed spinach between two bowls, top with the harissa scrambled eggs, grilled shrimp, and a generous scoop of roasted bell peppers and carrots.
9. Garnish with fresh cilantro and serve immediately while warm.