Shakshuka is a traditional Middle Eastern dish of eggs simmered in a spiced tomato stew. We flipped the script and simmered stuffed whole fish, and finished the dish with hard boiled eggs, parsley, and lemons.
Ingredients: For the fish
Ingredients: For the sauce
Ingredients: For the stuffing
- Preheat oven to 400°F. In a large pot over medium-high heat, whisk sauce ingredients together until simmering. Pour sauce into the bottom of a large, deep pan.
- Stuff fish cavities with garlic, shallots, tomato, and peppers. Gently place fish on top of sauce, season with salt, and drizzle with oil.
- Roast in the oven for 15–20 minutes or until fish is cooked completely and vegetables are tender. Remove from the oven, and let rest for 5 minutes.
- Garnish with eggs, parsley, and lemon slices before serving.
Tips: If you’d like to spice up this dish, add some jalapeños to the fresh vegetables stuffed in the fish.
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