This is a throw together dish. Quick, most things are in the larder, and the outcome is a beautiful Sunday morning special, and not dependant upon the weather...


  • 1 Bunch of schallots / Spring Onions Chopped roughly

  • 1 Clove of Garlic (add extra for further adventure) Chopped coarsely

  • 1 400g Tin of Chopped Italian Tomatoes (Whole tomoatoes in a can if you feel you need the exertion after a late Saturday evening)

  • 1 85g tin of decent Tuna in Oil (Italian Style Preferable)

  • 2 Free Range eggs (room temperature)

  • 1-2 Tablespoons of Extra Virgin Olive Oil

  • 1 Tablespoon of Butter (or Nuttelex if you prefer...)

  • Salt (Maldon Salt Flakes are a must and give it a good pinch - if your mum denied you salt as a child for bizarre health reasons than add a handful as I do...)

  • Freshly Ground Pepper

  • 1 Teaspoon of Smoked Paprika (The good stuff from a tin lads, walk in to a deli or similar, you do eventually get over it.)

  • 1 Cup of Tasty Cheese Grated

  • 1/2 Cup of Parmesan Grated (Grana Padana or Regianna)


  • 1.

    Preheat grill in oven, and have oven tray under the grill fairly close to the element so as to aid browning when required.

  • 2.

    Bring a medium size (28cm) non-stick frying pan to a moderate heat on the stove top. Add EVOO and butter; melt together until bubbling then sauté spring onions, and garlic. You are not aiming for too much colour, just to take a little of the hit out of the garlic, so aim for translucent rather than golden. If you have been practicing the tossing of ingredients in a frying pan, in order to coat evenly, then this is a great time for this technique. If not, then a spatula to agitate will suffice. I say have a go at the toss regardless, as let’s be honest, you probably weren’t going to be cleaning up anyway, as you had so kindly forgone the warmth of bed, in order to cook the ‘cheese and kisses’ Sunday morning brunch!

  • 3.

    Once you have reached this stage, add paprika and fry off for 30 seconds to a minute whilst enjoying the aroma of Espanola!

  • 4.

    Add the chopped can of tomatoes, as well as the can of tuna including oil from the tuna can. Break up the tuna prior to adding but leave some chunks for texture.

  • 5.

    At this point I bring the pan to a moderate simmer and all the while, adding salt and pepper to taste.

  • 6.

    Once the mixture is bubbling along nicely, crack each egg in its own little space on top of the mixture (making an indent in which to pour the egg with the back of a large spoon is an option for those who are anally retentive and require the perfect poached egg shape). I crack my eggs one at a time into a small bowl first, as my egg cracking skills are not 1st grade material, in fact even if I was on the bench, I imagine half the broken shell would be there with me...

  • 7.

    Allow the eggs to begin to poach on the stove top. You will notice the clear egg whites begin to whiten in places, and it is at this point that I would jam the frying pan under the grill.

  • 8.

    Do, from this point onward keep a fairly close eye on the dish at all times. If your partner showers with the bathroom door open, wait until she is done before attempting this dish.

  • 9.

    Once the eggs begin to appear reasonably well poached, i.e. the white forming over the yoke, remove the frying pan (oven mitt recommended). Sprinkle over the mix of tasty and parmesan cheese and return to the grill until cheese melts and begins to turn golden brown.

  • 10.

    Slide out of pan, in one smooth but swift motion on to a serving plate. Garnish with parsley (garnish optional - please still give this a try even if you happen to have no parsley in the house or that you may me able to knick from a neighbour...)

  • 11.

    Serve with a few heavily buttered toast soldiers, and then you and aforementioned freshly showered partner can both start the best and worst day of the week, smiling for more than one reason. Enjoy!

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1370kj
  • Fat Total 101g
  • Saturated Fat 46g
  • Protein 89g
  • Carbohydrate 30g
  • Sugar 14g
  • Sodium 2464mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I find that the Scanpan non-stick frying pans are brilliant. If you have similar than they are perfect for this dish.

Substitute your favourite cheese - goats curd and mozzarella are both bloody good.

Try variations on simply using smoked paprika. Add oregano for a more Italian flavour, and spices such as Chilli (dried is best) give a kick for those who appreciate a bit of heat.

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Posted by jackicamReport
Thanks for posting this recipe! I've had something similar with chorizo instead of tuna and with greuyer cheese and thought it was fantastic! I will be making this one for sure! I could eat breakfast meals all day - except cereal....