The BEST Sardines and Eggs

Sardines and eggs in a black pan with sprinkled parsley.

5 from 3 votes

The BEST Sardines and Eggs

This has to be one of the best Sardines & Eggs recipes I’ve ever made. You need less than 10 ingredients and it’s all made in one pan.

Prep Time0

Cook Time15

Total Time15

Course: Breakfast, Main Course, Side Dish

Cuisine: Mediterranean

Servings: portions

Calories: 411kcal

Author: Emily Roz

Ingredients

1 tablespoon olive oil
½ white onion, sliced
1 garlic clove, minced
½ tbps mixed herbs
½ tablespoon paprika
1 teaspoon chilli flakes
400g tinned tomatoes
240g tinned sardines
2 eggs
Parsley, chopped

Instructions

Place a non-stick frying pan on medium heat and add in a drizzle of oil. Add in your onions, garlic, spices, herbs, a big pinch of flaky salt, and grind of pepper. Fry for a few minutes until the onions and garlic have softened.
Pour in your tinned tomatoes and add in your tinned sardines. Lightly mash up your sardines and fry for a further 5 minutes.
Once your sardines have merged with the tomato spiced sauce, make two little holes or indents and crack in your eggs. Place on the lid of your pan and leave to cook for a further 3-5 minutes or until the egg whites have cooked.
Once your eggs are cooked, sprinkle with chopped parsley and serve up!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4-6 people.

Storage: Store any leftover Sardines and Eggs in an airtight container in the refrigerator for up to 3-4 days.

Freezing: While this dish can be frozen, the texture may change slightly. If you plan to freeze, I'd recommend just freezing the tomato and sardine mixture and leaving out the eggs until you're ready to eat your meal. Place the sardine tomato mixture in an airtight container and label with the date. When defrosting, place the container in the fridge overnight to thaw all the way through, then follow the reheating steps below.

Reheating: To reheat this dish, place your sardine and tomato mixture into a non-stick pan, and heat on a low to medium heat for 5-10 minutes. Make a couple of indents into your pan, crack in your eggs, place on the lid and cook for another 3-5 minutes until your eggs are cooked. Serve up and enjoy!

Top tips:

To ensure your eggs get cooked and you don't have any of that nasty raw egg whites, you want to choose a pan with a lid. Place the lid onto your pan once you've cracked in the eggs and cook for 3-5 minutes or until the whites are firm.
You can throw away the oil that is in the sardines tin if you want the dish less oily, but if you want that extra umami flavour, feel free to add it in.
The longer you leave the tomato and sardines with the herbs and spices to simmer, the tastier the dish will be. So, I cooked this in around 15 minutes, but you could definitely leave the sardines and tomatoes to simmer on a low heat for 30 minutes and it will enhance the flavours.

Nutrition