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Fab Haddy and Gooey Egg

1 tb Olive oil
1 Onion
1 400 gram can chopped tomatoes
2 tb Chopped fresh parsley; plus extra to garnish
4 100 g pieces smoked haddock; skinned
2 tb White wine vinegar
4 Eggs
Salt and pepper
Ciabatta; to serve


1 Heat the oil in a large frying pan. Slice the onion and cook for 4-5 minutes until golden. Stir in the tomatoes and parsley, and season with salt and pepper.

2 Place the fish pieces on top, cover and simmer for about 8 minutes until the fish is cooked. Add the vinegar to a medium pan of boiling water and lower the heat slightly.

3 Crack two eggs into two separate cups, then gently slide both eggs into the water. Cook for 2-3 minutes until the white is set but the yolk is still runny. Remove, drain with a slotted spoon and keep warm. Repeat with the other two eggs.

4 Spoon the sauce and fish on to serving plates. Top each with an egg, sprinkle with parsley and season with pepper. Serve with the ciabatta.


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