Scrambled Egg Tomato Sauce with Salted Fish and Potatoes

Ingredients

• 2 packages Salted fish (type cod or pollock) (boneless, cut into small pieces)
• 12 tomatoes Medium fresh tomatoes (cut in half, seeds removed)
• 2 tablespoons Vegetable oil (or coconut oil) (for cooking)
• 2 units Medium onion (thinly sliced)
• 2.5 cm Fresh ginger (peeled and blended with a little water)
• 1 tablespoon Tomato paste (double)
• 2 cans (150 g each) Mackerel in tomato sauce cans (optional, adds flavor)
• 1 can (120 g) Sardines in tomato sauce (optional)
• 1 tablespoon Red curry paste
• 12 units Eggs (lightly beaten)
• 2 kg Potatoes (or yam) (peeled and cut into large pieces)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the salted fish

   Cut the salted fish into small dice (about 6‑8 pieces per package). Rinse the fish under cold water three times to remove excess salt, then set aside in a bowl.

   Time: PT5M

2. Prepare the tomatoes

   Wash the 12 tomatoes, cut them in half, remove the seeds and coarsely chop. Set aside the chopped tomatoes.

   Time: PT10M

3. Sauté aromatics

   Pour 2 tablespoons of vegetable oil into the pot, heat over medium heat. Add the sliced onions and sauté for 2‑3 minutes until they become translucent.

   Time: PT3M

4. Cook the fish

   Add the salted fish pieces to the pot and fry for 4‑5 minutes, stirring regularly.

   Time: PT5M

5. Incorporate the ginger

   Blend the fresh ginger with a little water until a smooth paste forms. Pour this paste into the pot, stir and cook for 4‑5 minutes.

   Time: PT5M

6. Add the tomato paste

   Stir in 1 tablespoon of tomato paste and cook for 2 minutes, stirring to fully combine flavors.

   Time: PT2M

7. Cook the fresh tomatoes

   Add the chopped tomatoes, stir, cover the pot and let simmer over low heat for 15 minutes.

   Time: PT15M

8. Optional addition of canned fish

   Stir in the two cans of mackerel in tomato sauce and the can of sardines, mix and cook for 2‑3 minutes.

   Time: PT3M

9. Add the red curry

   Pour 1 tablespoon of red curry paste, stir and cook for 2‑3 minutes to release aromas.

   Time: PT3M

10. Incorporate the eggs

    Beat the 12 eggs in a bowl. Slowly pour the beaten eggs into the sauce while stirring very gently to form scrambled eggs. Cover and cook for 10‑15 minutes over low heat.

    Time: PT15M

11. Finish the egg sauce

    Remove the lid, let simmer another 7‑10 minutes, stirring gently until the sauce thickens slightly.

    Time: PT10M

12. Cook the potatoes

    Boil the peeled potatoes in a large pot of salted water for 25‑35 minutes until tender. Drain.

    Time: PT35M

13. Plating and serving

    Place the boiled potatoes on plates, generously spoon over the egg and tomato sauce. Serve immediately, optionally with crusty bread.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g