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Shakshuka Cod

by Elsa

There is nothing better in my food world than something swimming in tomato sauce, be it pasta, sausage and peppers, or even eggs.

This dish is a twist on the classic Shakshuka, a Middle Eastern dish of eggs simmered in a spicy tomato sauce, often with peppers and onions. (Yes, it’s a lot like huevos rancheros.)

I was all set to make it with eggs but I really wanted to use the cod that had defrosted in the fridge, so that’s just what I did. And, really, you can cook just about anything this way — chicken or turkey breast, pork medallions, even tofu.

Feel free to add whatever vegetables you have on hand. I added a half pound of sliced mushrooms to the mix along with the peppers and onions. Eggplant would be nice, too.

I was keeping the carbs down on dinner so I served it as is, but it would be great served over rice, quinoa or couscous. And if you have some crusty bread on hand, serve up a chunk to sop up all the saucy goodness.

I used a simple jarred marinara sauce so I didn’t have to fiddle with the herbs and spices too much, but you can also use tomato puree.

Cod is a great blank-slate fish, in that it doesn’t compete with the sauce’s flavors like salmon might. Any other sturdy white-fleshed fish would also work. Tilapia might fall apart.

Shakshuka Cod

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 tablespoon olive oil
  • 1 large bell pepper of any color, sliced
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 2 cups marinara sauce or tomato puree
  • 2 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 2 teaspoons dried cilantro
  • 1 teaspoon chili flakes (or to taste)
  • 4 4-ounce cod fillets
  • Chopped flat-leaf parsley, for garnish


  1. Heat a large skillet over medium-high heat and add the olive oil.
  2. Add the pepper, onion and garlic and saute until the onion is translucent and the peppers are softened. Make sure not to overbrown the garlic.
  3. Lower heat to medium and add the sauce, cumin, paprika, cilantro, and chili flakes. Stir to combine and simmer sauce for around 5 minutes.
  4. Nestle the cod fillets in the sauce, cover and cook until fish flakes with a fork, around 5-7 minutes.
  5. Carefully remove the fillets from the pan into 4 shallow pasta bowls and add the sauce around them. Top with parsley.


Nutrition: Calories 256; Total Fat 8.2g; Saturated Fat 1.4g; Trans Fat 0.0g; Cholesterol 58mg; Sodium 587mg; Potassium 474mg; Total Carbohydrates 22.8g; Dietary Fiber 4.7g; Sugars 13.3g; Protein 23.4g

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