Kiln Roast Salmon Shakshuka with Tomatoes, Eggs, Paprika & Feta

Kiln Roast Salmon Shakshuka with Tomatoes, Eggs, Paprika & Feta

WEB SIZE (Credit Paul Johnston at Copper Mango) CMPL0531One 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


  • 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


  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.

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