Pilchard Shakshuka
For 58 years Lucky Star has been the mealtime favourite of many South African families - including my own.
No shopping trip is complete with out a stack of the iconic red, yellow and blue cans with the bright yellow start and jumping fish.
Established in 1959, Lucky Star has been providing more than three million South Africans with a delicious and nutritious source of protein on a daily basis.
The brand recently launched it’s fourth cookbook with 36 original recipes created by Lucky Star brand ambassador, Chef Kabelo Segone and culinary consultant, author and publisher, Tamsin Snyman.

Seven Colours with Fish Lucky Star is filled with delicious, easy to make dishes that showcases the versatility, convenience and mouth-watering possibilities across the full range of Lucky Star products.
Segone says: “Any meal is first ‘tasted’ with the eyes and vibrant colours on the plate play a crucial role in how we appreciate and praise good food."
“Our inspiration for the title comes from the seven colours of food that was traditionally served on your plate for Christmas meals or at a special Sunday family gathering.
“Although I really hope that you try all our new recipes, we understand that millions of South Africans simply enjoy eating Lucky Star straight from the can and there is absolutely nothing wrong with this.”
Seven Colours with Fish is available for R85.50 countrywide at selected book stores or directly from the publishers: www.tamsinsnyman.com

Pilchard Shakshuka

Shakshuka is a Middle Eastern dish of eggs poached in a sauce of tomatoes, chilli and onions. We have replaced the chilli with paprika for a slightly milder meal.

Pilchard Shakshuka
Serves 4

Ingredients

1 x 400 g can Lucky Star Pilchards in Tomato Sauce
Vegetable oil, for frying
1 onion, peeled and chopped
2 cloves garlic, finely chopped
1 tsp (5 ml) paprika
½ tsp (2.5 ml) sugar
1 x 410 g can chopped tomatoes
1 x 410 g can kidney beans, drained and rinsed
½ bunch spinach, stalks removed and sliced (optional)
Salt and black pepper, to taste
4 eggs
1 small bunch fresh parsley, finely chopped
4 slices fresh bread, lightly toasted (optional)

Method

Place the pilchards into a bowl. Remove half the pilchards and reserve for later. Mash the other half into the sauce.

Heat a small amount of oil in a large saucepan and add the onion and garlic. Cook on a medium heat until softened and golden brown. Add the paprika and sugar and allow to caramelise for a few minutes. Add the chopped tomatoes and half a can of water and allow to cook gently until softened, 5 - 10 minutes. Stir in the kidney beans and mashed pilchards. Allow to simmer gently until the sauce thickens slightly. Stir in the spinach (if using) and season with salt and pepper.

Remove from heat and, 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 to the heat. Cover and cook gently until the egg whites are cooked through and the yolks are done to your liking.

Remove from heat and serve directly from the saucepan, garnished with the remaining parsley and served with the toast slices.