A colorful sizzling pan filled with a thick, chunky tomato sauce laced with bell peppers, courgettes, and rusticly flaked trout topped with two perfectly poached eggs, toasty sesame seeds, and vibrant sprinkle of cilantro. Served with crusty sourdough to the side for a delightful insta-worthy food art.

Sun-Kissed Trout Shakshuka

Name: Sun-Kissed Trout Shakshuka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 - 8oz trout fillets de-boned; 4 - large eggs; 4 - medium tomatoes finely chopped; 2 - medium bell peppers diced to 1/4-inch; 1 - small courgette diced; 1 - large onion finely chopped; 2 garlic cloves minced; a handful cilantro chopped; 1 tbsp sesame seeds; 1 tsp cumin; 1 tsp paprika; few chili flakes to taste; 2 tbsp olive oil; salt to taste; black pepper freshly ground, to taste

Light, flavorful Middle Eastern-inspired shakshuka with trout.

Category Breakfast

Prep 15 minutes

Cook 35 minutes

Style Middle Eastern

Technique Sauteeing

Diet Friendly Pescatarian

Daily recipe · June 26, 2024

A little about this dish

This 'Sun-Kissed Trout Shakshuka' is a delightful fusion of Middle Eastern vibe with a touch of elegant simplicity. The mainstar, trout, gives a unique spin to this classic dish, proving its versatility beyond traditional recipes. Complemented by a bounty of fresh summer produce, your breakfast will burst with flavor and vibrancy.

Ingredients (for 2)

Trout fillets — 2 - 8oz — de-boned
Eggs — 4 - large
Tomatoes — 4 - medium — finely chopped
Bell peppers — 2 - medium — diced to 1/4-inch
Courgette — 1 - small — diced
Onion — 1 - large — finely chopped
Garlic cloves — 2 — minced
Cilantro — a handful — chopped
Sesame seeds — 1 tbsp
Cumin — 1 tsp
Paprika — 1 tsp
Chili flakes — few — to taste
Olive oil — 2 tbsp
Salt — — to taste
Black pepper — — freshly ground, to taste

Preparation

Step 1 — 🍳🧅🫑

In a large, deep pan, heat up some olive oil. Add the onion, garlic, bell peppers and courgettes, sautéing until softened.
Step 2 — 🍅🌶️🌡️

Stir in spices and tomatoes. Let it cook until the tomatoes break down, forming a savory, chunky sauce.
Step 3 — 🐟🍲⏲️

Season the trout fillets with salt and pepper. Add them to the pan and let them poach gently in the sauce for 6-8 minutes.
Step 4 — 🥚🍳🍲

Make two small wells in the sauce. Crack an egg into each well. Cover the pan and cook on low heat until the eggs are poached to your preference.
Step 5 — 🔪🍽️🍞

Just before serving, sprinkle the dish with sesame seeds and fresh cilantro. Serve hot, preferably with warm, crusty sourdough bread.

A final fox tip

The secret to a successful shakshuka lies in its sauce, really take your time to let the tomatoes stew and develop their flavor. Feel free to swap trout with any other fish fillets you have at hand. If you don't have sourdough, feel free to serve it with warm pita bread for a full Middle Eastern experience. Enjoy every bite as it beautifully combines the oceanic freshness of trout and the earthy richness of the vegetables.