moroccan

Taktouka Roasted Pepper and Tomato Salad with Eggs

This roasted dish pairs egg with red bell pepper, tomatoes, chopped and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

42 g Carbohydrates

44 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

114g egg 163 kcal
251g red bell pepper 78 kcal
297g tomatoes, chopped 53 kcal
91g onion, finely chopped 36 kcal
7g garlic, minced 10 kcal
32g olive oil 283 kcal
2g sweet paprika 6 kcal
2g ground cumin 8 kcal
14g lemon juice 4 kcal
11g fresh parsley, chopped 4 kcal

Cooking instructions

red bell pepper
Broil bell peppers until charred on all sides, turning as needed. Transfer to a covered bowl 10 minutes, then peel and chop.
oniongarlicolive oil
Heat olive oil in a skillet over medium. Cook onion 4 minutes until soft, then add garlic for 30 seconds.
red bell peppertomatoessweet paprikaground cumin
Add chopped roasted peppers, tomatoes, paprika, cumin, and salt. Simmer 10-12 minutes until thick and jammy.
egg
Make two wells and crack eggs into the sauce. Cover and cook 4-6 minutes until whites set and yolks are to your liking.
lemon juicefresh parsley
Finish with lemon juice and parsley. Serve hot straight from the pan.