Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.
Prep time
10 mins
Cooking Time
15 mins
Serves
4
Ingredients
Ingredients
- 1 lb (454 g) MSC certified sustainable frozen haddock, thawed and cut into 2-inch 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
Method
Method
- 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.