Weekends are the only times I get to make a proper breakfast for my family, so since I don't do it so often, I try to make something different every time.
Well, this particular weekend, I didn't have all the "fancy" ingredients I would normally use and the idea of this tinned fish shakshuka popped in my head as soon as I opened my tinned food cabinet. I knew it would be easy, quick and delicious as I have prepared tinned fish sauce countless times before. I'm happy to report that i was not wrong. This was delicious. All the spices, the cheese and herbs somehow made this fish dish taste not so fishy, which was a very pleasant surprise.
Tips to remember when making this dish:
1. Tinned fish is quite salty already, so please be light handed when seasoning it with salt. Taste and adjust according to your preference.
2. Do not make the sauce too runny, it has to be quite thick in order to "nest" the eggs as they cook. If your sauce is too runny, the eggs will be all over the place.
3. Personalize the recipe by adding your own touch. Like spices, a different kind of cheese like cheddar, your favorite herbs etc.
I really hope you give this a try because if you are a tinned food fan like me, you will enjoy this dish.
1x 400g Lucky star Pilchards in Tomato sauce, deboned
4 large eggs
3 medium tomatoes , peeled and diced
Half a medium onion, diced
1/4 cup finely grated cheddar cheese
Half a medium green pepper, diced
2tbsp oil for frying
1tsp smoked paprika
Half a tsp cumin
1tsp Robertson's Spice for Fish
1tbsp of your favorite herb for garnish
Salt and pepper to taste
1. Heat oil in a frying skillet over medium heat and saute onions and green peppers until onions are soft. Add tomatoes and close the skillet with a lid so that the tomatoes can release their moisture.
2. Add all your spices and cook that for about 2 minutes.
3. Add the tinned fish to the pot along with the chutney and season with salt and pepper.
4. Lightly stir through to combine all the ingredients together while smashing the fish into smaller chunks. Cook for an addition 5 minutes.
5. Using a wooden spoon, make 4 small wells in the sauce and crack in the eggs. Season with salt and pepper and scatter the cheese all around the eggs.
6. Cover the pot and let the eggs cook for 6-8 minutes or until the egg whites are firm and yolk still runny.
7. Garnish with the herbs and serve straight from the pan with a slice of toast.