Our Fish Fridays recipe series continues and we are sharing a recipe that works for breakfast, lunch or dinner. Canadian chef and Marine Stewardship Council ambassador Charlotte Langley shared her latest ocean friendly, easier on the budget recipe with us. For a special treat, it’s the Middle Eastern Favourite – shakshuka made with flaky, delicious haddock.
Made from simple, healthy ingredients, shakshuka is the perfect dish for breakfast, brunch, lunch or dinner. Traditionally made of gently poached eggs in a spiced tomato, onion and pepper sauce, Chef Char updates shakshuka, a Middle Eastern staple with roasted red peppers and the addition of MSC certified sustainable haddock.
Pro Tip: Build the base of this dish the night before so you can wake up, top with eggs, seafood and throw in the oven for a no-fuss breakfast or brunch.
Prep: 10 minutes
Cook Time: 15 minutes
Serving size: 4 as a main for breakfast or brunch
Experience level: Beginner
Ingredients:
1 lb (454 g) MSC certified sustainable frozen haddock, thawed and cut into 2-inch (5 cm) pieces
1 large tin (28 oz, 796 ml) of chopped tomatoes
1 jar (12 oz, 350 ml) roasted red peppers, cut into strips
1 white onion, sliced
2 cloves of garlic
2 tbsp (18 g) cumin
1 tbsp (18 g) smoked sweet paprika
4 eggs
Bread for serving
Coriander (cilantro) or any fresh herb for garnish
How-to:
- Preheat oven to 375°F
- In a medium sized, oven-proof pan on medium-low heat (ideally a cast iron pan), add 2 tbsp olive oil and sweat the onion until translucent and soft, about 3 minutes.
- Add the garlic and cook for 1 more minute.
- Add the cumin, smoked paprika, and mix well.
- Add roasted red peppers, the can of tomatoes with the juices and bring to a light simmer.
- Gently push in the pieces of haddock, then crack the eggs right on top of the sauce. Bake in the oven for 15 minutes or until eggs are cooked through.
- Serve hot with a sprinkle of fresh herbs and crispy toast.
