Haddock Shakshuka

Prep time 25 mins
Cooking Time 25 mins
Serves 2
  • 280g MSC haddock, chopped into smaller portions 

  • 100g spinach 

  • 1 red onion, diced 

  • 1 clove of garlic, diced 

  • 1 tbsp olive oil 

  • 6 caper berries 

  • 2 tbsp coriander, stalks and leaves chopped, extra to garnish 

  • 1 tbsp harissa paste 

  • 400g chopped tomatoes 

  • 50g feta cheese 

  • 3 free range eggs 

  • 1 preserved lemon, finely sliced 

  • Salt and pepper 

To garnish:  

  • 1 tbsp Pomegranate seeds  

  • 1 tbsp coriander, chopped 

  1. Preheat your oven to 200˚C. In a skillet or ovenable frying pan heat some oil and sauté your onion and garlic for 2-3 mins on the hob. Add in all your spinach to wilt followed by harissa paste, coriander and chopped tomatoes. Simmer this mixture for 4-5 mins and then remove from the heat.
  2. Carefully place your haddock, caper berries and feta into the top of the dish and finish with your eggs. Bake for 8-10 minutes until both the fish and eggs turn opaque. Cook a little longer if you don’t like runny yolks. Garnish with coriander, pomegranate seeds and salt and pepper.

Ingredients

Method

  • 280g MSC haddock, chopped into smaller portions 

  • 100g spinach 

  • 1 red onion, diced 

  • 1 clove of garlic, diced 

  • 1 tbsp olive oil 

  • 6 caper berries 

  • 2 tbsp coriander, stalks and leaves chopped, extra to garnish 

  • 1 tbsp harissa paste 

  • 400g chopped tomatoes 

  • 50g feta cheese 

  • 3 free range eggs 

  • 1 preserved lemon, finely sliced 

  • Salt and pepper 

To garnish:  

  • 1 tbsp Pomegranate seeds  

  • 1 tbsp coriander, chopped 

  1. Preheat your oven to 200˚C. In a skillet or ovenable frying pan heat some oil and sauté your onion and garlic for 2-3 mins on the hob. Add in all your spinach to wilt followed by harissa paste, coriander and chopped tomatoes. Simmer this mixture for 4-5 mins and then remove from the heat.
  2. Carefully place your haddock, caper berries and feta into the top of the dish and finish with your eggs. Bake for 8-10 minutes until both the fish and eggs turn opaque. Cook a little longer if you don’t like runny yolks. Garnish with coriander, pomegranate seeds and salt and pepper.

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