This smoky, spiced smoked fish and eggs recipe brings together chunks of smoked haddock, wilted spinach, red peppers, and cherry tomatoes in one pan. Topped with crème fraîche, melted cheese, and soft runny-yolked eggs, it is ready in about 30 minutes and serves four.
I first made this as a weekend brunch when I wanted something more filling than a standard shakshuka. The smoked fish turns it into a proper meal, and the cheese melting over the top is hard to beat.
Smoked Fish and Eggs Ingredients
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 2 red peppers, thinly sliced
- ½ tsp caraway seeds
- ½ tsp fennel seeds
- ½ tsp chilli flakes
- 1 garlic clove, finely chopped
- 200g cherry tomatoes, puréed
- 450g baby leaf spinach
- 250g smoked cod or haddock fillet, skinned and cut into chunks
- A grating of nutmeg
- 4–8 eggs, depending on appetite
- 4 tbsp crème fraîche
- 75g mature Cheddar or Gruyère cheese, grated
- Leaves from a small bunch of parsley, finely chopped
- Salt and black pepper
To Serve:
- Buttered toast
How To Make Smoked Fish and Eggs
- Sauté the aromatics: Heat the olive oil in a large sauté pan. Add the sliced red onion and red peppers, then fry until they begin to soften, about 5–7 minutes.
- Add the spices and garlic: Stir in the caraway seeds, fennel seeds, chilli flakes, and garlic. Cook for about 1 minute until the spices become fragrant.
- Reduce the tomatoes: Pour in the puréed cherry tomatoes and season with salt and pepper. Bring to a boil, then lower the heat and simmer until the mixture has reduced and looks fairly dry.
- Wilt the spinach: Add all the baby leaf spinach and push it into the tomato mixture. Cook, stirring constantly, until the leaves have completely collapsed and released their moisture. The pan should look relatively dry before adding the eggs.
- Add the fish: Stir in the chunks of smoked haddock or cod and add a grating of nutmeg. Mix gently to combine.
- Crack in the eggs: Make small wells in the mixture and carefully crack the eggs into them. Season the eggs with salt and pepper. Dollop the crème fraîche over the top, then scatter with the grated cheese.
- Cook with the lid on: Cover the pan with a tight-fitting lid and cook gently over low to medium-low heat for 7–8 minutes. The eggs are ready when the whites are set but the yolks are still soft and runny.
- Finish and serve: Scatter with the chopped parsley and serve straight from the pan with plenty of buttered toast for dipping.
What Makes This Smoked Fish and Eggs Different From Standard Shakshuka?
- Reduce the liquid fully: The tomato and spinach mixture must be fairly dry before you add the eggs. Too much liquid causes the eggs to boil rather than gently steam, which ruins the runny yolks.
- Caraway and fennel are essential: These two spices add a warm, slightly anise-like flavour that pairs well with the smoky fish and sweet peppers. Do not skip them.
- Use room-temperature eggs: Cold eggs straight from the fridge take longer to cook and make it harder to get set whites with runny yolks. Let them sit out for 10–15 minutes before cooking.
- Crème fraîche adds tang: The dollops of crème fraîche give a cooling, slightly sharp richness that balances the smokiness and chilli heat. It also helps the cheese melt into a creamy layer.
- Choose the right smoked fish: Smoked haddock and smoked cod both work well here, as they hold their shape when simmered. If you prefer smoked salmon, stir it in after the eggs have set so it just warms through. For a classic kedgeree, smoked haddock is the traditional choice.
- Use the right pan: A wide sauté pan or deep frying pan with a lid works best. You need enough surface area for the eggs to sit in their own wells without crowding.
- Naturally low-carb and gluten-free: This dish contains no flour, pasta, or bread in the base itself. Serve it without toast if you want to keep it light.
What Should I Serve With This?
Buttered toast is the classic side, and sourdough or a rustic white loaf both work well for dipping into the runny yolks. For a lighter option, serve with a rocket salad dressed with olive oil and lemon juice to cut through the richness.
A small bowl of plain Greek yoghurt alongside adds a cool, refreshing contrast. If you want to turn this into a bigger brunch spread, serve it next to eggs in holes or a plate of the classic Hairy Bikers shakshuka for a shakshuka feast.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. The yolks will set fully as they cool, so they will not be runny when reheated.
Freezing is not recommended. The egg texture becomes rubbery and the vegetables turn watery once thawed. This dish is best enjoyed fresh from the pan.
Nutrition Facts
- Calories: 410 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 250mg
- Sodium: 590mg
- Total Carbohydrate: 15g
- Dietary Fibre: 5g
- Sugars: 7g
- Protein: 28g
Frequently Asked Questions
How does this compare to Tom Kerridge’s smoked haddock egg pots? Tom Kerridge bakes his in individual ramekins with a breadcrumb crust, giving a different texture. This version is a one-pan shakshuka style that simmers everything together on the hob.
What is the best cheese to use? Mature Cheddar melts well and gives a sharp bite, while Gruyère offers a nuttier, more complex flavour. Both work, so use whichever you prefer.
Can you add fish to shakshuka? Smoked haddock and cod work best because they hold their shape during simmering. For a standard version without fish, try the classic shakshuka recipe.
Can I use tinned tomatoes instead of fresh cherry tomatoes? Yes, use half a 400g tin of chopped tomatoes instead. Fresh cherry tomatoes give a sweeter, fresher flavour, but tinned tomatoes work well and are easier to find year-round.
Can I make the base ahead of time? You can prepare the tomato, spinach, and fish base up to a day ahead and store it in the fridge. When ready to serve, reheat gently, then crack in the eggs and cook with the lid on as normal.
You May Also Like:
- Hairy Bikers Shakshuka Recipe
- Hairy Bikers Kedgeree Recipe
- Hairy Bikers Eggs in Holes Recipe
- Hairy Bikers Argentinian Scrambled Eggs
Hairy Bikers Smoked Fish & Eggs Recipe
Description
This smoky, spiced smoked fish and eggs recipe simmers chunks of smoked haddock with peppers, spinach, and cherry tomatoes, then tops everything with crème fraîche, cheese, and runny-yolked eggs. Ready in about 30 minutes, it serves 4 as a filling brunch or light dinner.
Ingredients
Instructions
- Sauté the aromatics: Heat the olive oil in a large sauté pan. Add the sliced red onion and red peppers, then fry until they begin to soften, about 5–7 minutes.
- Add the spices and garlic: Stir in the caraway seeds, fennel seeds, chilli flakes, and garlic. Cook for about 1 minute until fragrant.
- Reduce the tomatoes: Pour in the puréed cherry tomatoes and season with salt and pepper. Bring to a boil, then lower the heat and simmer until the mixture has reduced and looks fairly dry.
- Wilt the spinach: Add all the baby leaf spinach and push it into the tomato mixture. Cook, stirring constantly, until the leaves have collapsed and released their moisture.
- Add the fish: Stir in the smoked haddock or cod chunks and add a grating of nutmeg. Mix gently to combine.
- Crack in the eggs: Make small wells in the mixture and crack the eggs into them. Season with salt and pepper, dollop crème fraîche over the top, and scatter with grated cheese.
- Cook with the lid on: Cover the pan and cook gently over low to medium-low heat for 7–8 minutes until the whites are set and the yolks are still runny.
- Finish and serve: Scatter with chopped parsley and serve straight from the pan with buttered toast.
