Smoked mackeral with spinach and egg

If you don't fancy mackerel, this recipe works well with other smoked fish like kahawai, snapper and trevally.

Instructions

Warm a pan over a moderate heat with a tablespoon of olive oil.

Slice the onion finely. Add to the pan and cook gently until the onion is soft.

In the meantime, poach the eggs.

Turn off the heat in the onion pan and add the spinach, allowing the heat of the pan to wilt it. Season with salt, pepper and lemon juice.

Place the spinach on a warm plate, top with the smoked mackeral fillets and place the poched egg on top.

Serve with toasted pita bread.