Sardines and Eggs
Sardines and eggs are a total powerhouse—protein-rich sardines, eggs, and plenty of fresh veggies for fiber. Sometimes called Fisherman’s Eggs, they’re perfect with toast or a tray of oven-roasted mini potatoes for a breakfast (or brunch) that actually holds you over.
Servings: 2 servings
Equipment
- 2 small cast iron skillets (6-1/2 Inch) or one large 12" cast-iron skillet
Ingredients
- 1 can of King Oscar's Skinless & Boneless Sardines in Olive Oil, drained
- 1/2 cup sliced grape tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped mushrooms
- 1/4 tsp garlic powder
- 1/4 cup chopped fresh parsley
- Sea salt and cracked black pepper, to taste
- 2 eggs
For serving (optional)
- Baby arugula
- Hot sauce
- Chili flakes
Instructions
- Put the skillet in the oven and preheat to 350ºF. Drain the sardines and place them into a mixing bowl with the tomatoes, onion, mushrooms, garlic powder, parsley, salt, and pepper. Mix well, making sure the sardines are broken down.1 can of King Oscar's Skinless & Boneless Sardines in Olive Oil, drained, 1/2 cup sliced grape tomatoes, 1/4 cup finely chopped red onion, 1/4 cup finely chopped mushrooms, 1/4 tsp garlic powder, 1/4 cup chopped fresh parsley , Sea salt and cracked black pepper, to taste
- Once the oven has reached 350ºF, carefully remove the skillet and place it on the stovetop. Add the sardine mixture to it, evenly distributing it over the bottom of the pan. Put the skillet back into the oven and bake for 10 minutes.
- Carefully remove the skillet from the oven again, then gently crack the eggs over the sardine mixture. Place the skillet in the oven one last time, baking for 8-10 minutes or until the eggs are set.
- Once the eggs are set, remove from the oven and let the dish sit for about five minutes before serving. When ready, top with arugula, chili fakes, and your choice of hot sauce. (I highly reccomend Valentina!)
Nutrition
Serving: 1serving | Calories: 190kcal | Carbohydrates: 5g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Fiber: 1g | Sugar: 2g
