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.
Preheat oven to 400°F (200°C). Season salmon fillets with salt, pepper, half the dill, and lemon juice. Set aside.
Heat olive oil in a large oven-safe skillet over medium heat. Sauté red onion and bell pepper for 4-5 minutes until softened.
Add garlic, smoked paprika, cumin, and red pepper flakes. Cook for 30 seconds until fragrant.
Pour in diced tomatoes with their juices and capers. Simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper.
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.
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.
Remove from oven and top with crumbled feta, remaining fresh dill, and chopped parsley. Serve immediately with crusty bread for dipping.