Tomato Baked Eggs With Herbed Fish and Crispy Cheese

1. Preheat the oven to 375F.

2. Gently pat the fish dry with a clean kitchen towel or paper towel. If using fillets, cut them down into 1-inch cubes.

3. In a large cast-iron skillet over medium heat, melt 2 tablespoons of butter. Add the paneer in a single layer and brown on both sides for about 1 ½ minutes. Transfer to a paper towel lined plate.

4. In the same skillet, add the shallots and cook for about 3 minutes, stirring occasionally, until they are soft and translucent. Season with a big pinch of salt and pepper. Add the garlic and cook until fragrant, about 2 minutes. Add the marinara and broccolini and stir to combine.

5. In a medium bowl toss the cubed fish with salt, pepper, and Italian seasoning. Transfer the seasoned fish to the skillet and stir to combine with the marinara sauce. Bake for 5 minutes.

6. After 5 minutes, use the back of a spoon to create hollows throughout the dish and gently crack the eggs into each hollow. Season with salt and pepper and transfer the dish back to the oven. Bake for another 5 minutes.

7. Remove from the oven and sprinkle with the grilled halloumi, then continue cooking until desired level of doneness is reached on the eggs, about 3 minutes.

8. Remove the skillet from the oven and allow to cool slightly. Meanwhile, toss the arugula with the lemon juice and a pinch of salt. Add it in a pile in the center of the baked eggs and top with shaved parmesan cheese. Serve warm with griddled crusty bread.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.