Spanish · Breakfast

Saffron Cod Shakshuka with tomato and olive oil

The kind of Spanish plate you make on repeat. tomato and olive oil, a proper slow-cook, and a finish of fresh herbs.

4.4 from 3,910 cooks

Prep12 min

Cook50 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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