Try our


30 min.


4 pers.


  • 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.