Try these amazing eggs and sardines, also known as fisherman’s eggs! This simple, rustic recipe makes a rich and satisfying breakfast or brunch.
Never had eggs and sardines for breakfast? Then it’s time to try fisherman’s eggs. They’re easy to make and ready in about 20 minutes, budget-friendly, full of flavor, and will keep you full for hours.
You could also make Pan-Fried Asparagus and Eggs or Cabbage Omelet for breakfast.
Ingredients: 6 + salt and pepper
Prep time: 10 minutes
Cook time: 12 minutes
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What are Fisherman’s Eggs?
Fisherman's eggs are a hearty dish linked to fishing communities. It is made with eggs and canned or smoked fish like sardines. Its exact origin isn’t clear, but versions appear in Irish and Italian cooking.
It likely began in coastal areas where fishermen made simple, filling meals before heading out to sea. Different versions exist, but the idea is always the same - eggs cooked with fish and a few basic ingredients.
Recipe ingredients
Sardines: One can of sardines in oil. For more canned fish recipes, check out Fried Rice with Tuna or Tuna Carbonara.
Four eggs, depending on your appetite. I usually make two eggs per person, but one should do it, too.
Vegetables: One tomato, one very small red or white onion (or shallot), and garlic.
Flavor ingredients: Capers, lemon juice, salt, and pepper.
How to make Fisherman’s Eggs?
Preparations: Place the skillet in the oven and set the oven to 400°F/ 200°C. Let it preheat while you prepare the recipe.
Step 1: Very finely chop the tomato, onion, capers, and garlic. Place them in a bowl.
Step #2: Drain the sardines (save 1 tablespoon of the oil) and place them on one side of the bowl. Crush them with the fork first, then mix them with the remaining ingredients. Add lemon juice and season well.
Step #3: Add the reserved sardine oil to the hot skillet. Distribute the mixture evenly into the skillet. Bake for 5 minutes.
Step #4: Carefully break the eggs into the skillet. Bake for another 6-7 minutes or until the egg whites are set and the yolks are done to your liking.
Make sardines and eggs on the stovetop
Heat one tablespoon of the sardine oil in the skillet or another pan. Cook the chopped onions and garlic until soft, then add drained and crushed sardines, finely chopped capers, and tomatoes.
Let the mixture simmer for a few minutes, then crack in the eggs, cover the pan with a lid, and cook gently until the whites are set but the yolks are still soft. It should take about 4-5 minutes to get set egg whites and slightly runny yolks.
Keep an eye on them to avoid overcooking; using a transparent lid helps.
Store and reheat
Any leftovers can be stored in an airtight container in the fridge for up to 2 days. They can then be reheated gently in a pan over low heat or in the microwave until hot, being careful not to overcook the eggs.
But honestly, if I have leftover eggs and sardines, I eat them without reheating. I just pile them on a piece of warm toast – perfect!
What to serve with the eggs?
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📖 Recipe
Fisherman’s Eggs
Equipment
- Cast iron skillet 9 inches/ 23 cm Note 1
Ingredients
- 1 can of sardines in oil
- 1 tablespoon of reserved sardine oil
- 2 small tomatoes or 1 medium, finely chopped
- 1 very small red onion or white onion or shallot, about 2 tablespoons when chopped
- 1 garlic clove minced
- 2 teaspoons capers finely chopped
- 2 teaspoons lemon juice
- ¼ teaspoon fine sea salt
- a few grindings of black pepper
- 4 large eggs
- a few sprigs of parsley chopped
Instructions
- Preheat the skillet: Preheat the oven to 400°F/200°C, placing the skillet inside while it heats up. See Note 2 for stovetop instructions.
- Chop and mix: Chop the tomato, onion, capers, and garlic finely and place them in a bowl. Drain the sardines, saving 1 tablespoon of oil, and add them to one side of the bowl so that you can mash them first. Mash with a fork, then mix with the other ingredients. Add lemon juice and season well.2 small tomatoes + 1 very small red onion + 1 garlic clove + 2 teaspoons capers + 1 can of sardines in oil + 2 teaspoons lemon juice + ¼ teaspoon fine sea salt + a few grindings of black pepper
- Cook sardines: Add the reserved sardine oil to the hot skillet, then spread the mixture evenly. Bake for 5 minutes.1 tablespoon of reserved sardine oil
- Add eggs: Carefully break the eggs into the skillet and bake for another 6-7 minutes, or until the egg whites are set and the yolks are cooked to your liking. Sprinkle with chopped parsley and serve immediately.4 large eggs + a few sprigs of parsley
Notes
- Skillet: If you don't have a cast iron skillet, you can use any oven-safe skillet or a baking dish of a similar size.
- Stovetop instructions: Heat 1 tablespoon of sardine oil in a skillet or any pan. Sauté the chopped onions and garlic until soft, then add the drained and mashed sardines, chopped capers, and tomatoes. Let the mixture simmer for a few minutes, then crack the eggs into the pan. Cover with a lid and cook gently until the egg whites are set but the yolks remain soft, about 4-5 minutes. Keep an eye on them to prevent overcooking, and using a clear lid can help.
Adina says
A favorite breakfast recipe!