Mackerel Baked Eggs

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

1 tsp olive oil

½ cup sliced mushrooms

1 clove garlic, minced

1 shallot, sliced

2 cups roughly chopped kale

2 to 4 eggs

1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained

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Red pepper flakes, to taste

Salt and pepper, to taste

Toasted bread, for serving (optional)

Directions at wildplanetfoods.com

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