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.
Course Main Course
Cuisine thai
Keyword mackerel and eggs, mackerel eggs, Thai Mackerel and Eggs
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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