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.

Serves 4

Instructions:

1. 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. 
2. Stuff fish cavities with garlic, shallots, tomatoes, and peppers. Gently place fish on top of sauce, season with salt, and drizzle with oil.
3. 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.
4. 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.