- 2 can small pieces of mackerel in tomato
- 1 tbsp. olive oil
- 1 tsp. turmeric
- 1 tsp. ground cardamom
- 1 tsp cayenne pepper
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 500g plum tomatoes
- 4 eggs
- 1 handful parsley, to garnish
- 50 g feta
This is how you do it
Heat up a pan, add the oil, onion and garlic to the pan and stir until the onions are clear.
Add the spices and stir for a minute.
Cut the tomatoes into large pieces and simmer without a lid until the sauce has reduced a little.
Drain the mackerel, and add the mackerel pieces to the pan – simmer for a few minutes.
Break the eggs into the pan.
Put a lid on the pan and leave until the egg white is firm – or you can put the pan in the oven.
Sprinkle with crumbled feta and finely chopped parsley.
Serve for breakfast with bread or for dinner on top of rice or pasta.