Cherry Tomato Shakshuka With Seared Swordfish

Cherry Tomato Shakshuka With Seared Swordfish Ingredients

4 Swordfish filets4 eggs6 cups cherry tomatoes, halved(or 28 oz can tomatoes)olive oil1 onion, chopped2 green or red peppers, chopped4 garlic cloves, minced3 cups fresh spinach or 1 cup frozen, drained1 tsp smoked paprika1/2 tsp cumin1 tsp coriander1⁄2 tsp crushed red pepper2 cups water2 Tbs tomato paste1 1/2 tsp saltfresh pepper1 tsp lemon pepper4 Tbs fresh parsley, chopped1 Tbs fresh mint, chopped (optional)feta cheese, crumbled

Directions

1. Heat 3 Tbs oil in large fry pan. Sauté onions 2 minutes. Add garlic, cumin, paprika, coriander and 1 1⁄2 tsp salt and sauté 1 minute.2. Pour in tomatoes, peppers & crushed red pepper. If using fresh tomatoes, add 2 cups water, if using canned use 1 cup water. Add spinach and simmer 25 minutes.3. While sauce is simmering, pat dry swordfish. Sprinkle the swordfish with salt 1 tsp lemon pepper. Heat 2 Tbs olive oil in fry pan, sear swordfish 2 minutes , flip & sear other side. Remove fish from heat.4. Lay fish in the finished tomato sauce. Make 4 little holes in the sauce with a spoon & crack an egg in each space. Simmer until the whites of eggs are cooked & eggs still runny. Adjust seasoning with salt & pepper.5. Sprinkle with feta cheese & parsley. Fresh mint is also nice. Serve with crusty bread.