Fisherman’s Eggs

Fisherman’s eggs, made with sardines and eggs, are a simple and flavorful dish perfect for breakfast. They are easy, budget-friendly, and filling - they keep you going for hours.

Course Breakfast

Cuisine British, Italian

Prep Time 10

Cook Time 12

Servings servings

Calories 293kcal

Author Adina

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.

Nutrition