Haddock

Ingredients
4 Haddock Fillets (skinned and boned, just a little larger than your palm, which by the way is a very good way to measure portion size of fish/meat in any dish)
4 Eggs
1 400g Can Chopped Tomatoes
1 Onion (finely sliced)
A Head of Broccoli
Vinegar
A Handful Chopped Fresh Parsley
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok (i use a wok to cover my frying pan but if you have a lid or plate you can use thats great)
1 Large Pan (2/3rds full with boiling salted water)
1 Slotted Spoon
1 Medium pan

The Good Bit

1. Start by frying the onion until it is soft and golden, then stir in the tomatoes and most of the parsley, season with salt and pepper then add the fish and cook covered for 8-10 minutes ( the fish will flake away with a fork when cooked)
2. Add a good amount of vinegar to the boiling water in the medium pan, swirl it around to make a funnel then crack an egg into it, cook each egg for 2-3 minutes until the white is well set, take them out with the slotted spoon.
3. For the broccoli, cut into bite size chunks and add to the boiling salted water for 2-3 minutes (you can go back to doing your eggs whilst this is on)
   
4. Serve the fish slices with some of the sauce, a helping of broccoli and top with a poached egg, sprinkle over the remaining parsley.

Serves 4