I’ve never thought I’d like canned sardines until I tried this recipe. It’s super easy to make with just a handful of ingredients that you’ll probably have in your fridge and pantry. I was also surprised to learn that sardines are packed with nutrition like protein and omega-3 fatty acids. The one I’m using has no weird ingredients, just sardines, salt, and 100% olive oil.
This Sardine and Eggs is a game-changer for any meal of the day honestly. So next time you come across the canned food aisle, don’t forget to grab a couple of canned sardines. Save them in your pantry and try this dish. Let’s get cooking
What you’ll need
Main Ingredients
- 1 can sardines, boneless and skinless
- 2 eggs
- 2 tbsp olive oil
- Handful of onions, sliced
- 2 tsp tomato paste
- ½ cup fresh tomatoes, chopped
- 1 tsp garlic, minced
- ¾ cup water
Garnishing
- Salt to taste
- Parsley, chopped
- Fresh chilies, optional
How to make Sardines and Eggs
- In a pan, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced onions to the pan and sauté until they become translucent and slightly caramelized, about 2-3 minutes.
- Toss in the chopped fresh tomatoes and continue to sauté for another 3 minutes, allowing the tomatoes to soften and release their juices.
- Add the minced garlic to the pan, stirring constantly for about 1 minute until fragrant. Be careful not to burn the garlic.
- Mix in tomato paste, ensuring it is well combined with the onions, tomatoes, and garlic. Cook for another 2 minutes.
- Pour in half of the water, stirring to deglaze the pan and incorporate all the flavors. Let this mixture simmer for 1-2 minutes.
- Gently add the sardines to the pan, breaking them up slightly with a spoon. Pour in the remaining ¼ cup of water, and stir everything together.
- Make small wells in the mixture and crack the eggs into them. Cover the pan with a lid and turn the heat to low. Allow the eggs to slow-cook until they are done to your liking, about 3-4 minutes for soft yolks.
- Once the eggs are cooked, season the dish with salt to taste. Garnish with freshly chopped parsley and, if you like some heat, add a few slices of fresh chilies.
- Serve your Sardine and Eggs hot, straight from the pan.
Other recipes I think you might like
Plant-based variations
If you’re going plant-based, it’s super easy to swap things out. I like using sun-dried tomatoes or sautéed mushrooms instead of sardines—they still give that rich, savory flavor. Not into eggs? Try adding some silken tofu or a few spoonfuls of plant-based sour cream, then top it off with a bit of nutritional yeast for that cheesy kick. It’s a great way to keep the dish tasty and satisfying, even if you’re vegan or just cutting back on animal products.
This sardines and eggs recipe is good with
Crusty Bread: Perfect morning breakfast. You can also toast the bread with butter before serving.
Spaghetti: you can use canned sardines to create a quick and delicious pasta dish.
White Rice: Asian people sometimes eat this with leftover rice for a quick and easy breakfast. Yes, you heard that right, sardines and eggs with rice for breakfast.
Flatbread (like Naan): I’ve tried it with flatbread, and it was surprisingly good.
Roasted Vegetables: Adds a healthy and flavorful side to complement the dish.
International Twists on this Sardines and Eggs Recipe
I love that this recipe shows up in so many different cultures, and it’s super easy to give this dish an international twist. If I’m in the mood for something Mediterranean, I’ll toss in some olives, capers, and fresh basil. For an Asian-inspired vibe, I go with a splash of soy sauce, a little sesame oil, and sliced scallions on top. Try to mix and match flavors to see how you like it.
The pan I used to make sardines and eggs
I used a cast iron with a lid to cook this dish. Cast iron heats evenly and retains heat well.
Normal cast iron skillet might not come with a lid, but the brand that I used does have one, which helps trap the steam and cook the eggs through while keeping the yolks beautifully runny.
Spices and Herbs
With this sardines and eggs recipe, you can easily switch things up with just a few spices or herbs. Want a little smoky flavor? Toss in some paprika or chili flakes while you’re cooking the onions and tomatoes. Or adding a pinch of oregano, thyme, or rosemary will do the trick. Honestly, don’t be afraid to play around—a bit of cumin or curry powder can totally change the vibe and keep it interesting every time.
Sardine and Eggs
Equipment
- 1 skillet with lid
Ingredients
Main Ingredients
- 1 can sardines boneless and skinless
- 2 eggs
- 2 tbsp olive oil
- Handful of onions sliced
- 2 tsp tomato paste
- ½ cup fresh tomatoes chopped
- 1 tsp garlic minced
- ¾ cup water
Garnishing
- Salt to taste
- Parsley chopped
- Fresh chilies optional
Instructions
- In a pan, heat olive oil over medium heat.
- Add the sliced onions to the pan and sauté until they become translucent and slightly caramelized, about 2-3 minutes.
- Toss in the chopped fresh tomatoes and continue to sauté for another 3 minutes, allowing the tomatoes to soften and release their juices.
- Add the minced garlic to the pan, stirring constantly for about 1 minute until fragrant. Be careful not to burn the garlic.
- Mix in tomato paste, ensuring it is well combined with the onions, tomatoes, and garlic. Cook for another 2 minutes.
- Pour in half of the water, stirring to deglaze the pan and incorporate all the flavors. Let this mixture simmer for 1-2 minutes.
- Gently add the sardines to the pan, breaking them up slightly with a spoon. Pour in the remaining ¼ cup of water, and stir everything together.
- Make small wells in the mixture and crack the eggs into them. Cover the pan with a lid and turn the heat to low. Allow the eggs to slow-cook until they are done to your liking, about 3-4 minutes for soft yolks.
- Once the eggs are cooked, season the dish with salt to taste. Garnish with freshly chopped parsley and, if you like some heat, add a few slices of fresh chilies.
- Serve your Sardine and Eggs hot, straight from the pan.
