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israeli

Fish Shakshuka with Tomato and Peppers

This simmered dish pairs white fish fillet with red bell pepper, sliced, egg and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Heart friendly Low carb Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

48 g Protein
41 g Carbohydrates
31 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 170g white fish fillet (cod or hake) 170 kcal
  • 50g egg 72 kcal
  • 250g crushed tomatoes 80 kcal
  • 120g red bell pepper, sliced 37 kcal
  • 80g onion, diced 32 kcal
  • 20g olive oil 177 kcal
  • 8g garlic, minced 12 kcal
  • 10g harissa paste 16 kcal
  • 1.5 tsp (3g) sweet paprika 9 kcal
  • 0.75 tsp (2g) ground cumin 8 kcal
  • 10g lemon juice 3 kcal
  • 10g parsley, chopped 4 kcal

Cooking instructions

  1. red bell pepperonionolive oil
    Heat olive oil in a wide pan over medium heat. Add onion and bell pepper; cook 5-7 minutes until softened.
  2. red bell peppergarlicsweet paprikaground cumin
    Stir in garlic, paprika, cumin, salt, and pepper; cook 30 seconds until fragrant.
  3. crushed tomatoesharissa paste
    Add crushed tomatoes and simmer 6-8 minutes until thickened. Stir in harissa.
  4. white fish fillet (cod or hake)
    Nestle the fish into the sauce. Cover and gently simmer 6-8 minutes until the fish flakes easily.
  5. white fish fillet (cod or hake)egg
    Crack the egg into the sauce (avoid breaking the yolk). Cover and cook 2-4 minutes until the white sets.
  6. lemon juiceparsley
    Finish with lemon juice and chopped parsley. Serve hot straight from the pan.

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