Preparation Instructions

COOK FISH: Cook Morey’s Wild Cod Butter & Herb Fillets according to package directions using the baking method. In small bowl, flake into large pieces.

COOK SAUCE: Preheat oven to 425°F. In large oven-proof skillet set over medium-high heat, add oil. Add onion, red pepper, garlic, jalapeño, paprika, cumin, brown sugar, and chili powder. Cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant. Add tomatoes (with juice) and vegetable broth. Cook, stirring occasionally, for 8 to 10 minutes or until slightly thickened. Season with salt and pepper. Stir in flaked fish. Using back of spoon, create 8 divots in sauce.

FINISH SHAKSHUKA: Crack eggs into divots. Transfer skillet to oven and bake for 8 to 10 minutes or until eggs are set to desired doneness.

TO SERVE: Sprinkle with feta cheese, bacon, and parsley. Serve with crusty bread for dipping.

PRO TIP: Top with a dollop of plain yogurt or a splash of plain kefir to cut some of the spice.


  • 2 Morey’s Wild Cod Butter & Herb Fillets
  • 2 Tbsp. olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and diced
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 1 1/2 tsp. brown sugar
  • 1/2 tsp. chili powder
  • 1 can (28 oz.) diced tomatoes (with juice)
  • 1/2 cup vegetable broth
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 8 eggs
  • 1/4 cup crumbled feta cheese
  • 2 Tbsp. crumbled cooked bacon
  • 1 Tbsp. chopped fresh parsley
  • 8 slices crusty bread

Prep Time
15 min

Serving Size

Additional Product Options
You can also use:
Morey’s Tilapia Seasoned Grill

Drink Pairings


Limoncello Spritz


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Seafood Lasasgna
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