Sardine and Eggs
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.
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.