Mediterranean Herb-Crusted Salmon with Shakshuka Eggs

Name: Mediterranean Herb-Crusted Salmon with Shakshuka Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 salmon fillets (6 oz each), skin-on; 4 large eggs; 1 can (14 oz) diced tomatoes; 1 red bell pepper, diced; 1 small red onion, diced; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon red pepper flakes; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh dill, chopped; 1 tablespoon capers, drained; 1/4 cup crumbled feta cheese; Crusty bread for serving; Salt and black pepper to taste

A vibrant Mediterranean one-pan meal pairing flaky herb-crusted salmon with poached eggs nestled in a smoky tomato-pepper sauce. Inspired by shakshuka traditions with a seafood twist — perfect for brunch or a light dinner.

Prep: 10 minutes Cook: 20 minutes 2 servings

Ingredients

2 salmon fillets (6 oz each), skin-on
4 large eggs
1 can (14 oz) diced tomatoes
1 red bell pepper, diced
1 small red onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 tablespoon capers, drained
1/4 cup crumbled feta cheese
Crusty bread for serving

Instructions

1
Preheat oven to 400°F (200°C). Season salmon fillets with salt, pepper, half the dill, and lemon juice. Set aside.
2
Heat olive oil in a large oven-safe skillet over medium heat. Sauté red onion and bell pepper for 4-5 minutes until softened.
3
Add garlic, smoked paprika, cumin, and red pepper flakes. Cook for 30 seconds until fragrant.
4
Pour in diced tomatoes with their juices and capers. Simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper.
5
Nestle the salmon fillets skin-side down into the tomato sauce. Create 4 small wells in the sauce around the salmon and crack an egg into each well.
6
Transfer the skillet to the preheated oven. Bake for 12-14 minutes until salmon is flaky, egg whites are set, and yolks are still slightly runny.
7
Remove from oven and top with crumbled feta, remaining fresh dill, and chopped parsley. Serve immediately with crusty bread for dipping.

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