Mediterranean Salmon Shakshuka with Poached Eggs
A Mediterranean twist on classic shakshuka — flaky salmon fillets nestle into a spiced tomato and pepper sauce with perfectly poached eggs. Served with crusty bread for a stunning brunch or light dinner.
Ingredients
- 2 salmon fillets (about 6 oz each), skin removed and cut into large chunks
- 4 large eggs
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 large red bell pepper, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon za'atar seasoning
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, halved
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Crusty sourdough bread for serving
Instructions
- 1
Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes.
- 2
Add garlic, cumin, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
- 3
Pour in crushed tomatoes and bring to a simmer. Season with salt, pepper, and za'atar. Cook for 5 minutes until slightly thickened.
- 4
Season salmon chunks with salt and pepper. Nestle them into the tomato sauce. Cover and cook for 5 minutes until salmon is partially cooked through.
- 5
Create 4 small wells in the sauce around the salmon. Crack an egg into each well. Cover the skillet and cook on medium-low for 5–7 minutes until egg whites are set but yolks remain runny.
- 6
Remove from heat. Scatter crumbled feta, Kalamata olives, and fresh dill over the top.
- 7
Serve immediately straight from the skillet with thick slices of crusty sourdough bread for dipping.