400 g can Pilchards in tomato sauce
1 Tbsp Oil
1 chopped Onion
1 Tbsp crushed Garlic
1 tsp Paprika
1 tsp Seven Colours Grill Seasoning
½ tsp Sugar
410 g can chopped Tomatoes
410 g can Kidney beans, drained and rinsed
Salt and black pepper, as needed
4 Eggs
1 bunch fresh Parsley, finely chopped


Place the pilchards into a bowl. Remove half the pilchards and reserve for later. Mash the other half into the tomato sauce. Heat the oil in a saucepan and add the onion and garlic. Cook on a medium heat until softened. Add the paprika, Seven Colours Grill Seasoning and sugar and allow it to caramelise for a few minutes. Add the chopped tomatoes and half a can of water and allow to cook gently until softened, 5 to 10 minutes. Stir in the kidney beans and mashed pilchards. Allow to simmer gently until the sauce thickens slightly, then season with salt and pepper. Remove from the heat. With a spoon, create four evenly spaced wells for the eggs. Gently break the eggs into each well and push the reserved pilchard fillets into the sauce around the eggs. Sprinkle half the parsley into the pan and return it to the heat. Cover and cook gently until the egg whites are cooked through and the yolks are done to your liking. Remove from the heat and serve directly from the saucepan, garnished with the remaining parsley.
Tip: Serve with slices of toasted bread.