Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
Vegetable oil for frying
Medium onion, chopped 1
Garlic cloves, finely chopped 2
Paprika 1 tsp (5 ml)
Sugar 1⁄2 tsp (2,5 ml)
Lucky Star Baked Beans 1 can (410 g)
Tomatoes, chopped 1 can (410 g)
Spinach, stalks removed and sliced 1⁄2 bunch
Fresh parsley, finely chopped 1 bunch
Salt and pepper to taste
- Place the pilchards into a bowl.
- Remove half the pilchards and reserve for later. Mash the other half into the sauce.
- Heat a small amount of oil in a large saucepan and add the onion and garlic.
- Cook on a medium heat until softened and golden brown.
- Add the paprika and sugar and allow to caramelise for a few minutes.
- Add the chopped tomatoes and half a can of water and allow to cook gently until softened, 5 - 10 minutes.
- Drain and rinse the baked beans, and stir them into the saucepan, followed by the mashed pilchards.
- Allow to simmer gently until the sauce thickens slightly.
- Stir in the spinach and season with salt and pepper.
- Remove from heat and with a spoon, create four evenly spaced wells for the eggs.
- Gently break the eggs into each well and push the reserved pilchard fillets into the sauce around the eggs.
- Sprinkle half the parsley into the pan and return to the heat.
- Cover and cook gently until the egg whites are cooked through and the yolks are done to your liking.
- Remove from heat and serve directly from the saucepan.
- Garnish with the remaining parsley and served with atchar and steamed bread.
other recipes you may like
Faldela’s traditional Pilchard Bobotie with Pilchards in Sweet Chilli Sauce is the perfect family dish for dinner or lunch. Serve with chutney and sambal.
A delicious blend of Indian spice combined with eggs and a little bit of patience, Serina’s Fish Chutney is an old classic with a twist. Best served with roti or basmati rice.
This 60-minute Cheesy Fish Finger dish is a family staple made with the Lucky Star Pilchards. Once done, simply fry the fish fingers for 3 - 5 minutes and serve with Chakalaka sauce.