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Sardines with eggs

Tinned sardines are perfect for pasta sauces, salads and other quick meals. I make these sardines with eggs and sourdough toast regularly for weekend brunches or midweek lunches, served with a crispy green salad. It only takes 10 minutes and it’s delicious, filling and healthy!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil approx.
  • 1 Tbsp capers
  • 6 cherry tomatoes
  • 2 eggs
  • 1 tin of sardines in spring water
  • Zest and juice of ½ the lemon
  • Salt & pepper
  • 1 small handful parsley chopped
  • Sourdough bread or baguette slices

Method
 

  1. Heat half of the oil in a small frying pan. Add the capers and fry until crispy, for about 3 minutes. Turn off the heat.
  2. Put the sardines into a bowl. You can break them up with a fork into small chunks, if preferred. Add the chopped parsley, lemon juice and zest lemon zest, then the capers with their cooking oil. Toss very gently.
  3. Lightly toast the sourdough slices and put them on two plates.
  4. Meanwhile, cut the tomatoes in half. Add the remaining olive oil to the pan and fry the tomatoes for a couple of minutes, then transfer them to the plates.
  5. Add more oil to the pan, if needed, then crack the eggs into it (if you want fried eggs) and fry the eggs until they are done to your liking. Alternatively, crack the eggs into a small bowl, add a pinch of salt and whisk until light and fluffy, then fry in pan, stirring, until you get scrambled eggs.
  6. Add the fried or scrambled eggs to the plates, then top with the sardine mixture.
  7. Serve warm.