Mediterranean Seafood Shakshuka with Shrimp and Fennel
Dive into the heart of Mediterranean cuisine with this delightful Seafood Shakshuka. Brimming with succulent shrimp, aromatic fennel, and a rich, spiced tomato sauce, this dish is a perfect meld of nutrition and flavor, suitable for any meal of the day.
Equipment
- Large skillet
- Cutting board
- Knife
- Measuring spoons
- Can opener
- Spoon for stirring
- Lid for skillet
Ingredients
- 1 pound Shrimp, peeled and deveined 450 grams
- 1 medium Fennel bulb, thinly sliced 200 grams
- 2 tablespoons Extra-virgin olive oil 30 ml
- 3 Garlic cloves, minced 9 grams
- 1 medium Onion, diced 110 grams
- 1 teaspoon Cumin, ground 2 grams
- 1 teaspoon Smoked paprika 2 grams
- 1/2 teaspoon Crushed red pepper flakes 1 gram
- 1 can Canned diced tomatoes 14 ounces or 400 grams
- 4 large Eggs
- Fresh parsley, chopped, for garnish 10 grams
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced fennel and diced onion, sautéing until they begin to soften, about 5 minutes.
- Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes, cooking until fragrant, approximately 1 minute.
- Pour in the canned diced tomatoes with their juices and season with salt and pepper. Let the sauce simmer for 10 minutes, until the flavors meld and the sauce slightly thickens.
- Nestle the shrimp into the sauce in a single layer, ensuring they are partially submerged. Cook for 5 minutes, or until the shrimp start to turn pink and opaque.
- Make four wells in the sauce with a spoon and crack an egg into each well. Cover the skillet with a lid and cook until the eggs are done to your liking, about 5 to 8 minutes for soft yolks.
- Garnish with chopped fresh parsley and serve hot, straight from the skillet.
Notes
For an extra kick, add a splash of harissa to the tomato sauce. If fennel isn't your favorite, you can substitute it with bell peppers or zucchini for a twist on the traditional flavors.