Smoky Mackerel & Crispy Fennel Breakfast Skillet with Lemon-Thyme Eggs

Savory breakfasts just leveled up with this Mediterranean-inspired skillet. Smoked mackerel delivers omega-3s while crispy fennel adds unexpected crunch. Ready before your coffee cools!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 tbsp olive oil
• 1 large fennel bulb (thinly sliced)
• 1 cup diced gold potatoes
• 4 large eggs
• 2 (4.5oz) cans smoked mackerel fillets (flaked)
• 1 tsp smoked paprika
• 1 tbsp fresh thyme leaves
• 1 lemon (zested)
• 1/4 tsp red pepper flakes
• 1 avocado (sliced)

Instructions

1. Heat olive oil in cast iron skillet over medium-high.
2. Sauté potatoes 8 minutes until golden edges form.
3. Add fennel slices; cook 5 minutes until caramelized.
4. Push veggies to skillet edges, creating center well.
5. Crack eggs into center; scatter thyme over top.
6. Arrange flaked mackerel around eggs; sprinkle paprika.
7. Cover skillet; cook 4 minutes for runny yolks.
8. Remove lid; top with lemon zest and pepper flakes.
9. Garnish with avocado slices before serving.
10. Divide into bowls with optional lemon wedge.

Chef's Note

For extra crispy potatoes, parboil 5 minutes before sautéing. Swap mackerel for smoked trout if needed!

Make-Ahead Tips

Store cooked veggie mix separately from eggs/mackerel; reheat skillet components individually.

Substitutions

Sweet potatoes for gold potatoes, kale for fennel, canned salmon for mackerel.