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Roasted Red Pepper Matbucha with Eggs and Challah

This roasted dish pairs roasted red bell peppers, sliced with eggs, challah bread and tomato, crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

25 g Protein
66 g Carbohydrates
34 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 20g olive oil 177 kcal
  • 200g roasted red bell peppers (jarred or homemade), sliced 62 kcal
  • 200g tomato, crushed 36 kcal
  • 8g garlic 12 kcal
  • 12g harissa paste 19 kcal
  • 2g paprika 6 kcal
  • 100g eggs 143 kcal
  • 80g challah bread 212 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. olive oilgarlic
    Heat olive oil in a skillet over medium heat. Add sliced garlic and cook 30 seconds until fragrant.
  2. roasted red bell peppers (jarred or homemade)tomato
    Add roasted red peppers and tomato, stir, and simmer 12-15 minutes until thick and jammy.
  3. harissa pastepaprikasaltblack pepper
    Stir in harissa, paprika, salt, and black pepper; cook 2 minutes more.
  4. eggs
    Make 2 small wells and crack eggs into them. Cover and cook 4-6 minutes until whites set and yolks are to your liking.
  5. eggschallah bread
    Toast challah slices. Spoon matbucha and eggs over the toast and serve immediately.

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