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Mackerel and Eggs

Mackerel and Eggs (ไข่ดาว ปลากระป๋อง)

Print Recipe
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
Prep Time 3 minutes
Cook Time 5 minutes
0 minutes
Total Time 8 minutes
Servings 2 servings
Author Mary Thatcher

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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