One‑Pan BANGA Mackerel Shakshuka
Simple, pantry‑only comfort: sweet tomatoes simmered in the seasoned oil from BANGA mackerel, finished with tender fish flakes and gently poached eggs.
Ingredients (Serves 2)
|
Item |
Amount |
|
BANGA mackerel in oil |
1 can (≈170 g / 6 oz) |
|
Shallot |
1, finely diced |
|
Garlic |
1 clove, minced |
|
Canned diced tomatoes (with juice) |
1 can (400 g / 14 oz) |
|
Eggs |
3 large |
|
Sea salt & freshly ground black pepper |
to taste |
Method
- Sauté aromatics in mackerel oil
- Open the can of BANGA mackerel and pour all the oil into a medium skillet (leave the fish in the can for now).
- Warm the skillet over medium‑low heat.
- Add diced shallot; cook 2 minutes, stirring, until translucent.
- Add minced garlic; cook 30 seconds until fragrant.
- Build the tomato base
- Pour in the entire can of diced tomatoes (juice included).
- Season lightly with salt and pepper.
- Bring to a gentle simmer; reduce heat and let the sauce bubble for 6–8 minutes, stirring occasionally, until slightly thickened.
- Add the mackerel
- Gently tip the mackerel fillets into the skillet, breaking them into large chunks with a spoon.
- Simmer 2 minutes so the flavors marry. Taste and adjust seasoning.
- Poach the eggs
- Using the back of a spoon, make three small wells in the sauce. Crack an egg into each.
- Cover the pan and cook low and slow—about 6–8 minutes—until the whites are set and yolks are just the way you like.
- Serve
- Spoon shakshuka into two shallow bowls, ensuring each portion gets plenty of sauce, fish, and at least one egg.
- Enjoy immediately; crusty bread or spoonfuls straight from the bowl are both fair game (though strictly optional).
