Keto Turkish White Fish & Egg Skewers with Tahini Drizzle

KetoHigh ProteinLow Carb

A 495-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 250g firm white fish (cod, halibut, or seabass), cut into 1-inch cubes
• 4 large eggs
• 2 tbsp olive oil, divided
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp water (or more, to adjust consistency)
• Pinch of salt
• Pinch of black pepper
• Fresh parsley, chopped, for garnish

Instructions

1. Prep: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes.
2. Thread the white fish cubes onto two skewers.
3. Drizzle 1 tbsp of olive oil over the fish skewers and season generously with salt and pepper.
4. Grill the fish skewers for 3-4 minutes per side, or until cooked through and lightly charred. For an air fryer, cook at 375°F (190°C) for 8-10 minutes, flipping halfway.
5. While the fish is grilling, prepare the tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, minced garlic, salt, pepper, and water until smooth and creamy. Add more water if needed to reach your desired consistency.
6. Heat the remaining 1 tbsp of olive oil in a non-stick pan over medium heat. Crack the eggs into the pan and fry until the whites are set and the yolks are still runny, about 2-3 minutes.
7. Carefully plate the grilled fish skewers and fried eggs. Drizzle generously with the tahini sauce and garnish with fresh parsley.
8. Top tip: For a flavour boost, add a pinch of smoked paprika to your tahini drizzle!