This zesty Smoked Fish and Egg Shakshuka recipe is made with smoked cod or haddock, red peppers, cherry tomatoes, spinach, and tangy crème fraîche. The result is a vibrant, one-pan dish where tender smoked fish and soft, runny-yolked eggs are simmered in a rich, herby vegetable base. This is a wonderfully quick and savory meal, perfect for a flavorful brunch or a simple weeknight dinner for four people.
Smoked Fish and Egg Shakshuka Ingredients
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 2 red peppers, thinly sliced
- 21 tsp caraway seeds
- 21 tsp fennel seeds
- 21 tsp chilli flakes
- 1 garlic clove, finely chopped
- 200g cherry tomatoes, puréed
- 450g baby leaf spinach
- 250g smoked cod or haddock fillet, skinned and cut into chunks
- A grating of nutmeg
- 4–8 eggs, depending on appetite
- 4 tbsp crème fraiche
- 75g Cheddar or Gruyère cheese, grated
- Leaves from a small bunch of parsley, finely chopped
- Salt and black pepper
To Serve:
- Buttered toast
How To Make Smoked Fish and Egg Shakshuka
- Sauté the aromatics: Heat the olive oil in a large sauté pan. Add the thinly sliced red onion and red peppers and fry them until they begin to soften, which should take about 5–7 minutes.
- Add the spices and garlic: Stir in the caraway seeds, fennel seeds, chilli flakes, and finely chopped garlic. Cook this mixture for about 1 minute until the spices become fragrant.
- Reduce the tomatoes: Pour in the puréed cherry tomatoes and season generously with salt and pepper. Bring the mixture up to a boil, then immediately turn the heat down to simmer. Continue to cook until the tomatoes have reduced and the mixture looks quite dry.
- Wilt the spinach: Add all of the baby leaf spinach to the pan. Push it down into the tomato mixture. Cook, stirring constantly, until the leaves have completely collapsed and given up most of their moisture. Again, the contents of the pan should look relatively dry to prevent the eggs from boiling.
- Add fish and seasoning: Stir in the chunks of smoked fish (cod or haddock) and add a fresh grating of nutmeg. Gently mix to combine.
- Add the eggs and toppings: Make small wells in the vegetable mixture and carefully crack the eggs into them. Season the eggs with salt and pepper. Dollop the crème fraîche over the eggs and the vegetable base, then sprinkle the grated cheese (Cheddar or Gruyère) over the top.
- Cook the eggs: Cover the pan with a tight-fitting lid and cook gently over low to medium-low heat for at least 7–8 minutes. The eggs are ready when the whites are completely set but the yolks are still soft and wonderfully runny.
- Serve: Sprinkle the entire dish with the finely chopped fresh parsley. Serve immediately, straight from the pan, with plenty of buttered toast for dipping into the runny yolks and savory sauce.
Recipe Tips
- Reduce the liquid fully: It is essential that you reduce the tomato and spinach liquid down until the mixture is “fairly dry” before adding the eggs. Too much liquid will cause the eggs to boil and overcook rather than gently steam-poach like a true shakshuka.
- The power of caraway and fennel: Don’t skip the caraway and fennel seeds. These spices add a unique, warm, slightly anise-like flavor that pairs beautifully with the richness of the smoked fish and complements the sweetness of the pepper.
- Use room temperature eggs: Using eggs straight from the refrigerator will extend the cooking time and make it harder to achieve perfectly set whites with a runny yolk. Let them sit out for 10-15 minutes beforehand.
- Crème Fraîche vs. Cream: The dollops of crème fraîche add a cooling, slightly tangy richness that balances the smokiness and chilli flakes. It helps the cheese melt and creates a creamy contrast to the spicy tomato base.
What To Serve Smoked Fish and Egg Shakshuka
The required side of buttered toast (sourdough or rustic white bread is excellent) is the perfect accompaniment for dipping. To turn this into a full meal, serve a light, crisp salad, such as an arugula salad dressed simply with olive oil and lemon juice, which will cut through the richness of the cheese and smoked fish. A small bowl of plain Greek yogurt served alongside can offer a cool, refreshing element, similar to the crème fraîche.
How To Store Smoked Fish and Egg Shakshuka Leftovers
- Refrigerate: Leftovers can be stored in an airtight container for up to 2 days. Be aware that the eggs will continue to set as they cool, so the yolks will no longer be runny when reheated.
- Freeze: Freezing is not recommended for this dish. The texture of the eggs will become rubbery, and the vegetables will be too watery when thawed. This dish is best enjoyed fresh.
Smoked Fish and Egg Shakshuka Nutrition Facts
- Calories: 410 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 250mg
- Sodium: 590mg
- Total Carbohydrate: 15g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 28g
Frequently Asked Questions
- Can I use smoked salmon instead of cod or haddock? Yes, but you should wait until the very end of the cooking process. Smoked salmon is fully cured and does not require cooking. Stir it in gently after the eggs have set, just before adding the parsley, so it simply warms through.
- What is the best cheese to use? Cheddar or Gruyère are suggested because they melt well and offer a sharp, nutty flavor that complements the fish. For a sharper flavor, use a mature Cheddar. For a nuttier, more complex flavor, Gruyère is the better choice.
- What if I don’t have a lid for my pan? If you don’t have a lid, you can loosely cover the pan with a large piece of aluminum foil. Crimp the edges tightly around the rim of the pan. The goal is to trap the steam, which is what cooks the eggs and sets the whites.
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- Hairy Bikers Thai Son-In-Law Eggs
- Hairy Bikers Boxty With Spicy Eggs Recipe
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Hairy Bikers Smoked Fish & Eggs
Description
Smoked Fish and Egg Shakshuka is a savory one-pan meal that fuses spiced shakshuka flavors with classic British smoked fish. Smoked cod or haddock, peppers, and spinach are simmered in a spiced tomato base, then topped with eggs, crème fraîche, and grated cheese, resulting in a rich, comforting dish.
Ingredients
Instructions
- Sauté vegetables: Heat oil; fry onion and peppers until soft. Stir in spices and garlic; cook for 1 minute.
- Reduce base: Add puréed tomatoes and seasoning. Boil, then simmer until the mixture is reduced and fairly dry.
- Wilt spinach: Add spinach and cook, stirring, until it has completely wilted and the liquid has reduced.
- Add toppings: Stir in fish and nutmeg. Make wells for the eggs and crack them in. Season eggs, dollop with crème fraîche, and sprinkle with cheese.
- Cook eggs: Cover and cook gently for 7–8 minutes until the whites are set and the yolks are runny.
- Serve: Sprinkle with parsley and serve immediately with buttered toast.
