A flavoursome and nutritious recipe for tinned pilchard and spinach shakshuka a great breakfast or anytime meal.


1 x 400 g can Lucky Star Pilchards in tomato sauce (or in hot chilli sauce)

15 ml olive oil

1 small onion, peeled & chopped

1 clove garlic, peeled and chopped

5 ml (1 teaspoon) smoked paprika (or regular paprika)

2,5 ml (1/2 teaspoon) ground cumin

2,5 ml (1/2 teaspoon) ground coriander

1 ml (1/4 teaspoon) cinnamon

1 ml (1/4 teaspoon) chilli powder (optional, or more if you like it hot)

1 x 410 g can whole tomatoes, roughly chopped (or use a can chopped tomatoes)

5 ml sugar

salt & pepper to taste

two handfuls baby spinach leaves

3-4 eggs

toasted bread, to serve (optional)

How to:

Separate the pilchard fillets from their tomato sauce and set both aside.

Heat the oil in a standard skillet (23 cm) and fry the onions until golden brown. Add the garlic and fry for another minute, stirring.

Add the spices and stir for a few seconds, then add the canned tomatoes and sugar as well as the reserved tomato sauce, and season generously with salt & pepper. Stir and bring to a simmer.

Add the spinach and stir, then cover with a lid and let it simmer until spinach is wilted (about 2 minutes).

Crack the eggs into the simmering tomato mix (make little wells for them), then cover with a lid and simmer over low heat for about 5-6 minutes until the whites are cooked and the yolks are still runny (or however you prefer your eggs).

Serve hot with some fresh spinach leaves (if you want to) and toasted bread for dipping.

Note: If you are making hot shakshuka, serving it with some fresh coriander leaves work very well.

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Recipe courtesy of The Food Fox (adapted from Seven Colour with Fish)