Wednesday, 13 May 2015

Smoked Salmon & Egg Skillet


This recipe is similar to the smoked shakshuka recipe I did a while back but it's a variation I just couldn't not share with you. 

The dish is ready in about 10 minutes making it a great option if you're absolutely ravenous or are short for time. 

To serve one, you'll need; 
2 free range eggs 
50g smoked salmon
1/2 pepper (whatever colour you fancy, wild)
1/2 red onion 
1 garlic clove 
1/4 tube tomato purée 
1 tablespoon paprika 
Handful cherry tomatoes 

Chop your onion and garlic and sauté in a pan (I used coconut oil to fry mine in). Once they've browned, add in your sliced pepper and tomatoes and stir to keep them from sticking to the pan. 
Next coat the veg in paprika and mix to ensure the spice is distributed evenly. Then add in your purée. I also added in some boiling water from the kettle to help it form more of a sauce based consistency, which I'd recommend. How much you add is up to you, I reckon I added about 1/4 small cup. 

After two minutes or so, make two holes in the pan and crack your eggs in. You might have to push the ingredients about a bit to let the white of the egg cook quicker, but be careful not to stab your yolk. 

Then top with smoked salmon whilst the eggs are cooking. 

Voila! I served mine with broccoli..
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