Pilchard Brekkie Bake

Start your day with this flavour-packed breakfast bake! Sautéed peppers, onions, and rich Napoletana sauce create a delicious base for perfectly baked eggs and Glenryck Tomato Pilchards.

Ingredients

  • 2 x Mixed Peppers, Diced
  • 1 x Onion, Diced
  • 1 Tbsp Olive Oil
  • 400g Napoletana Sauce
  • 4 Eggs
  • 1 Tin Glenryck Tomato Pilchards
  • To Serve: Crusty bread (Ciabatta) or Toast

Method

Preheat the oven to 180 degrees Celsius.
2. In a cast iron pan on the stove top, sauté onions and peppers in olive oil at medium heat until soft and lightly browned.
3. Add Napoletana sauce and 1 tin of Glenryck Tomato Pilchards, gently flaking the fish into the sauce as it heats through.
4. Turn off the heat. Make small hollows in the tomato and pepper sauce and crack an egg into each one.
5. Place the pan into the oven and bake off for 6 to 8 minutes.

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