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.
Ingredients
- 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
4
Additional Product Options
You can also use:
Morey’s Tilapia Seasoned Grill
Drink Pairings
Chardonnay
Limoncello Spritz
Pilsner
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