One of the Middle East’s favourite breakfasts with a Scottish twist; this shakshuka is one of those quick and easy smoked salmon recipes that works equally well for breakfast, lunch or dinner.

Serves 2 – 4

Ingredients

• 1 packet of RR Spink. & Sons Kiln Roast Salmon (120g)
• 1 tbsp olive oil
• 1 tin good quality chopped tomatoes (400g)
• 1 onion, sliced
• 1 red pepper, sliced
• 2 cloves of garlic, crushed
• 1 tsp cumin seeds
• 1 tsp harissa paste (optional)
• 4 eggs

To serve:

• 100g thick Greek yogurt
• 1 tbsp coriander, chopped

“This Tunisian breakfast dish is a versatile, quick & easy recipe that’s great for adding some spice to your mornings!” Scott Fraser, RR. Spink & Sons Chef

Method

1. Heat the olive oil in a large frying pan over a medium heat and throw in the onions, garlic, peppers and cumin; cook for about 8 minutes or until the onion starts to soften.
2. Stir in the harissa, then pour in the tomatoes and bring the pan to a gentle simmer. Reduce the heat and cook until the sauce mixture thickens – about 4 minutes.
3. Flake in the Kiln Roast Salmon.
4. Make 4 small indentations in the sauce and crack your eggs into each one – do this quickly so that the eggs will cook at the same time! Simmer for 8-10 minutes until the eggs are just set.
5. Serve with the Greek yogurt and a sprinkle of chopped coriander.