• 30
    Minutes that it takes to cook
  • 4
    Number of people it serves
  • 8
    Steps to make the recipe
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  • 1 x 400 g can Lucky Star Pilchards in Tomato Sauce
  • Vegetable oil, for frying
  • 1 onion, peeled and chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp (5 ml) paprika
  • ½ tsp (2.5 ml) sugar
  • 1 x 410 g can chopped tomatoes
  • 1 x 410 g can kidney beans, drained and rinsed
  • ½ bunch spinach, stalks removed and sliced (optional)
  • Salt and black pepper, to taste
  • 4 eggs
  • 1 small bunch fresh parsley, finely chopped
  • 4 slices fresh bread, lightly toasted (optional)


  1. Place the pilchards into a bowl. Remove half the pilchards and reserve for later. Mash the other half into the sauce.
  2. 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.
  3. Add the paprika and sugar and allow to caramelise for a few minutes.
  4. Add the chopped tomatoes and half a can of water and allow to cook gently until softened, 5–10 minutes.
  5. Stir in the kidney beans and mashed pilchards. Allow to simmer gently until the sauce thickens slightly. Stir in the spinach (if using) and season with salt and pepper.
  6. 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.
  7. 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.
  8. Remove from heat and serve directly from the saucepan, garnished with the remaining parsley and served with the toast slices.


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