Smoky Chipotle Cod Shakshuka

This isn't your average shakshuka. We've added chunks of flaky cod straight into the smoky, chipotle-spiced tomato sauce before nestling eggs on top to poach gently in all that flavor. The result is a brothy, deeply savory one-skillet breakfast (or breakfast-for-dinner) that packs in two lean proteins without a drop of cream or a bit of gluten in sight. Chipotle in adobo brings big smoky heat, while a splash of vinegar and plenty of garlic keep things bright instead of heavy. Everything simmers together in one pan, so cleanup is minimal and the whole dish comes together in well under 30 minutes. Scoop it up with warm corn tortillas or a gluten-free crusty bread for a satisfying, protein-forward plate that's gentle on the stomach and big on flavor.

Ingredients

• 8 ozCod fillet, cut into 1.5-inch chunks, skinless; or other flaky white fish
• 4 largeeggs
• 1 tbspolive oil
• 0.5 mediumyellow onion, diced
• 3garlic cloves, minced
• 1.5 tbspchipotle peppers in adobo sauce, finely chopped, plus 1 tsp adobo sauce; check label for gluten-free certification
• 0.5 tspground cumin
• 0.5 tspsmoked paprika
• 1.5 cupscrushed tomatoes, canned
• 0.5red bell pepper, thinly sliced
• 1 tspfish sauce, gluten-free certified; or sub gluten-free soy sauce
• 1 tspred wine vinegar
• 0.5 tspsalt, plus more to taste
• 0black pepper, to taste
• 2 tbspfresh cilantro, chopped, for garnish
• 2lime wedges, for serving
• 2corn tortillas, warmed, for serving (gluten-free)

Method

1. Pat the cod chunks dry and season lightly with salt; set aside. Dice the onion, mince the garlic, chop the chipotle peppers, and slice the bell pepper.
2. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté until softened, about 4 minutes.
3. Stir in the garlic, chipotle, cumin, and smoked paprika. Cook until fragrant, about 1 minute.
4. Pour in the crushed tomatoes, fish sauce, vinegar, and salt. Stir to combine and bring to a gentle simmer.
5. Let the sauce simmer uncovered until slightly thickened. 5:00
6. Nestle the cod chunks into the sauce, spooning a little sauce over each piece. Cover and simmer until the fish is just opaque and beginning to flake. 5:00
7. Use the spoon to make 4 small wells in the sauce between the fish pieces. Crack an egg into each well.
8. Cover and cook until the egg whites are set but the yolks are still soft, checking from 4 minutes onward. 5:00
9. Season with black pepper to taste, scatter cilantro over the top, and serve immediately straight from the skillet with lime wedges and warm corn tortillas.