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.