Mediterranean Salmon Shakshuka with Poached Eggs
A stunning one-pan Mediterranean dish featuring flaky salmon fillets and poached eggs nestled in a smoky roasted pepper and tomato sauce. Finished with crumbled feta and fresh herbs. Perfect for brunch or a light dinner.
Ingredients
- 2 skin-on salmon fillets (6 oz each)
- 4 large eggs
- 1 can (14 oz) crushed fire-roasted tomatoes
- 1 roasted red pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Crusty bread for serving
Instructions
- 1
Season salmon fillets with salt, pepper, and a pinch of smoked paprika.
- 2
Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon skin-side down for 3 minutes. Flip and cook 2 minutes more. Remove and set aside.
- 3
In the same skillet, saute onion until softened, about 4 minutes. Add garlic, smoked paprika, cumin, and Aleppo pepper. Stir for 1 minute until fragrant.
- 4
Add crushed tomatoes and roasted red pepper. Simmer for 8-10 minutes until the sauce thickens slightly. Season with salt and pepper.
- 5
Nestle the salmon fillets back into the sauce. Create 4 small wells in the sauce and crack an egg into each well.
- 6
Cover the skillet and cook on medium-low for 5-7 minutes until egg whites are set but yolks are still runny.
- 7
Remove from heat. Scatter crumbled feta, fresh dill, and parsley over the top.
- 8
Serve directly from the skillet with crusty bread for dipping.