Mackerel and Eggs (ไข่ดาว ปลากระป๋อง)
Do mackerel and eggs go together? Absolutely! The combination of mackerel and eggs creates a dish that looks similar to Shashuka but carries bold flavors and double the protein. Using canned mackerel in tomato sauce makes this meal quick, affordable, and surprisingly comforting—perfect for a weeknight dinner or a hearty breakfast served over rice.
Ingredients for Mackerel and Eggs
- Canned Mackerel in Tomato Sauce : The heart of the dish—savory, tangy, and protein-packed.
- Eggs : Gently poached in the tomato base for creamy yolks and extra richness.
- Fish Sauce : Adds umami depth and balances the sweetness of the tomato sauce.
- Garlic : Thinly sliced to infuse the sauce with aroma.
- Shallot : Adds a subtle sweetness and texture.
- Chilies : For a touch of heat—adjust to your spice level.
- Lime : A squeeze of fresh lime brightens and balances the flavors.
- Steamed Rice : The essential base to soak up all the sauce.
How to Cook Mackerel and Eggs
- Step 1 – Make the Base : Pour the canned mackerel in tomato sauce into a skillet.
- Step 2 – Season : Add fish sauce and stir gently to combine.
- Step 3 – Add Eggs & Toppings : Crack eggs into the sauce, then top with garlic, shallots, and chilies. Cover with a lid.
- Step 4 – Finish & Serve : Cook until eggs are set, squeeze in lime juice, and serve hot over rice.
How to Serve, Store, and Reheat
- Serve : Best enjoyed immediately over steamed jasmine rice for a wholesome, filling meal.
- Store : Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat : Warm gently on the stovetop or in the microwave. For best results, reheat slowly to avoid overcooking the eggs.
Related Recipes You May Enjoy
If you love Thai-style egg dishes, try these next:
- Yum Kai Dao (Thai Fried Egg Salad)
- Son-In-Law Eggs (Deep-fried boiled eggs with tamarind sauce)
- Kai Jeaw (Thai Omelette)
- Thai Stuffed Omelette (Eggs filled with savory stir-fried pork and vegetables)
Mackerel and Eggs (ไข่ดาว ปลากระป๋อง)
The combination of mackerel and eggs creates a dish that looks similar to Shashuka but carries bold flavors and double the protein. Using canned mackerel in tomato sauce makes this meal quick, affordable, and surprisingly comforting—perfect for a weeknight dinner or a hearty breakfast served over rice.
Equipment
- 1 skillet
Ingredients
- 1 can 400 mL Mackerel in tomato sauce
- 1/2 tbsp fish sauce (or a pinch of salt)
- 4 eggs
- 1 shallot (chopped)
- 2 cloves garlic (chopped)
- 1-2 Thai chilies (chopped)
- 1 TBSP lime juice
- 1 TBSP cilantro (chopped)
- 1 TBSP green onion (chopped -optional)
Instructions
- Prepare the base: On medium heat, add a can of mackerel in tomato sauce and pour it into a medium-sized skillet or pan. Break the fish into smaller pieces.
- Season the sauce : Add fish sauce to taste. Gently stir the sauce so the fish stays chunky while evenly seasoned.
- Crack the eggs directly into the simmering sauce, spacing them apart so they don’t stick together.
- Sprinkle sliced garlic, shallots, and chilies over the eggs.
- Cover the skillet with a lid and cook for 1–2 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove the lid, add cilantro and green onion. Squeeze fresh lime juice over the dish.
- Carefully spoon the mackerel, eggs, and sauce over hot steamed rice.
- Garnish with extra chilies or herbs if desired and serve immediately.
Notes
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