Cajun Tilapia Shakshuka
CAJUN BLACKENED TILAPIA SHAKSHUKA WITH ARTICHOKES, TOMATOES, OLIVES AND EGGS
Shakshukas have become a staple in our home, from basic to hybrid. Which brings me to this Cajun version.
It’s a skillet meal based in a red sauce, vegetables and poached eggs. Honestly, I could eat this for breakfast, lunch or dinner. Or brunch for that matter.
My Cajun version has blackened/smoked paprika tilapia chunks in it, and it’s so dreamy! I know there are a lot of tilapia haters out there, but this will change your tune. It’s so easy too. I even have Worcestershire sauce in this one.
CAJUN BLACKENED TILAPIA SHAKSHUKA WITH ARTICHOKES, TOMATOES, OLIVES AND EGGS RECIPE
Ingredients
1, 28 oz can whole peeled tomatoes
2 tablespoons Mina red pepper mild harissa
10 (handful) green olives
10 (handful) black olives
8-10 marinated quartered artichoke hearts
1 diced red bell pepper
1 diced green bell pepper
1 diced yellow onion
2 diced celery stalks
2T minced garlic
2 tablespoons tomato paste
1T Worcestershire sauce
2 tilapia filets, blackening seasoning to coat
5-6 eggs
1/4 cup chopped green onions
1/2 cup chopped parsley
salt, pepper, cajun seasoning
3 glugs olive oil
crumbled feta cheese
2 tomatoes, chopped
lemon wedges for fish (optional for topping)
Instructions
Coat both filets entirely in blackening seasoning. (With a little oil) Sauté on medium high, both sides in a 12” cast iron skillet for 3 minutes each. Remove and set aside.
In same skillet, sauté peppers, onion, celery and garlic in oil on medium. After about 3-5 minutes, add the harissa, tomato paste, artichokes, and olives.
In a separate bowl, using a hand blender, blend the peeled tomatoes to a smooth sauce. Mix in with sautéed vegetables for 2 min. Add in Worcestershire sauce.
Break up the blackened tilapia in chunks from set aside plate, place in skillet throughout the shakshuka sauce mixture in skillet.
Make quick little pockets for the eggs, and crack eggs into the pockets and cover skillet for 5-8 minutes to steam eggs. This step may take longer - depends on your preference on how cooked the eggs are! We like ours poached just right, so it oozes.
Remove lid, sprinkle green onions, tomato, feta and parsley. You will want the eggs to be poached, but not cooked to hard boiled, at least in my opinion! Enjoy!
