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Gefilte Fish Shakshuka

Amy
Oh yeah, I went there. Gefilte fish meets shakshuka in the most epic Ashkenazi Sephardic mash-up since harissa chopped liver. It's Gefilte Fish Shakshuka!
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Passover
Cuisine Jewish
Servings 2 -3 servings

Ingredients
  

  • For the gefilte fish:
  • 1/2 pound white fish such as cod
  • 1 small carrots about 1/4 cup
  • 1/2 small white onion about 1/3 cup
  • 2 tablespoons fresh cilantro
  • 1 egg
  • 1/2 teaspoon Kroger Simple Truth Organics Coriander
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup matzo meal
  • 1 teaspoon Kroger Simple Truth Organics Extra Virgin Olive Oil
  • For the shakshuka:
  • 1 tablespoon Kroger Simple Truth Organics Extra Virgin Olive Oil
  • 1/2 white onion diced, about 1/3 cup
  • 1 small carrot diced, about 1/4 cup
  • 1 bell pepper I used orange, diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Kroger Simple Truth Organic Chili Pepper
  • 1/2 teaspoon Kroger Simple Truth Coriander
  • 28 ounces Kroger Simple Truth Organics Diced Tomatoes in their juices
  • 4-6 eggs
  • 1/2 lemon
  • Cilantro for garnish
  • Matzah for serving

Instructions
 

  • First, make your gefilte fish patties. In a food processor, pulse together carrot, onion and cilantro. Then add fish and pulse just until shredded.
  • Transfer to a mixing bowl and stir in egg, Kroger Simple Truth Organics Coriander, salt, pepper, matzo meal and 1 teaspoon Kroger Simple Truth Organics Extra Virgin Olive Oil. Set aside.
  • Heat a large saute pan or cast iron pan over medium-high heat. Add 1 tablespoon Kroger Simple Truth Organics Extra Virgin Olive Oil and heat. Then add onion, carrot and pepper and salt and saute for 7 minutes until soft and nicely browned. Add Kroger Simple Truth Organic Chili Pepper, and Kroger Simple Truth Coriander and saute until fragrant, about 1 minute.
  • Then add the diced tomatoes and their juices and stir. Season with salt and pepper to taste. Reduce to a low simmer.
  • Take gefilte fish mixture and form into 8 patties. Gently place patties in the sauce, partially covered, cover with pan top or foil, and simmer on low for 20 minutes or until fish is mostly cooked and firm.
  • Break eggs one at a time into a ramekin and using a spoon, make divots in the sauce and pour eggs into divots one at a time, partially covering them in sauce.
  • Cover again and simmer for 5-6 minutes until whites are cooked and yolks are still runny.
  • Squeeze with lemon and garnish with cilantro. Serve hot with matzah!
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