Tinned Fish & Egg Skillet with Smoky Tomato, Herbs & Lemon
A one-pan dish that’s fast, satisfying, and utterly delicious for any meal of the day.
Ingredients:
- 1 tin pilchards in tomato sauce
- 3–4 eggs
- 1 Tbsp olive oil
- 1 small onion, finely diced
- 1 red pepper, diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili flakes (adjust to taste)
- 1 cup tinned chopped tomatoes (or passata)
- Salt & black pepper, to taste
- ½ lemon, zest + juice
- A handful of fresh parsley, dill, or basil, chopped
- Optional toppings: crumbled feta, toasted breadcrumbs, or a drizzle of chili oil
How To Make Tinned Fish & Egg Skillet with Smoky Tomato, Herbs & Lemon
- Heat the olive oil in a medium skillet (cast iron if possible) over medium heat.
- Add the onion and pepper; cook 5–7 minutes until soft and lightly caramelized.
- Stir in garlic, smoked paprika, cumin, and chili flakes — cook 30 seconds until fragrant.
- Pour in the tinned tomatoes, season with salt and pepper, and simmer 8–10 minutes until the sauce thickens and darkens slightly.
- Flake in the tinned fish.
- Stir gently to keep nice chunks intact.
- Add a squeeze of lemon juice.
- In a separate pan, heat a little oil over medium heat.
- Fry the eggs sunny-side-up or to your preferred doneness.
- Spoon the fish and tomato sauce onto plates or keep in the skillet for serving.
- Top each portion with a fried egg.
- Sprinkle over fresh herbs, lemon zest, and optional toppings like feta, chili oil, or toasted breadcrumbs.
- Serve with warm crusty bread, sourdough toast, or pita for scooping.