Place the smokies into a wide deep frying pan. Pour in enough boiling water to just cover them and add the bay leaves. Simmer for around five minutes then remove the fish to a plate where you can now easily lift out the spine, bones and remove the skin. Leave aside.
Use the strained water and extra hot water to parboil the orzo until almost cooked. Put aside.
Using the wide pan on a low heat, add the butter and onion slices.
Add the spices.
Then add the cooked orzo, the fish and finally the halved boiled eggs, cover with the lid until the eggs are warm. Scatter with parsley, squeeze over the lemon juice and chopped chilli if desired and serve.