Cooking Equipment Needed 12” saucepan or nonstick frying pan Mixing bowl Spatula Chopping Board Knife Whisk Directions Instructions Checklist Step 1 Pour the oil into a saucepan or frying pan and set at low heat, gently warming before you add the ingredients. Step 2 Finely dice the onions, scotch bonnet chili, and optional vegetables (if using) then transfer them straight into the oil. Step 3 Drain the tinned mackerel, crush and add to the pan. Season the whole mixture with salt lightly. Step 4 Allow the mixture to cook on a low heat for 20-30mins *or* more if required. Tip: the onions should be translucent and the mixture completely married together forming a sauce. Step 5 Whisk the eggs and add the chopped spinach. Season, to taste, with salt and pour into the mixture. Step 6 Leave to cook on a low heat for 15-20 minutes *or* until mixture is fully cooked. Tip: the eggs should be cooked enough to absorb the sauce but not dried out. Step 7 Gently break up the egg clusters into medium chunks. Step 8 Serve with: bread, tortilla, potatoes, yam, sweet potato, plantain, baked beans, Rice, NISSI Buns or NISSI puff puff!