This might be my favorite way to eat sardines. It takes about 10 minutes start to finish, uses ingredients I always have on hand, and delivers that rich, savory, sauciness that makes a simple meal feel special.
The concept is straightforward: it's basically the Italian dish Eggs in Purgatory, but with sardines tucked into the tomato sauce. The fish adds a deep, meaty richness that plays perfectly against the bright acidity of the marinara. Top it with Parmesan and fresh basil, serve it over crispy sourdough toast, and you've got something that's way more impressive than the effort required.
If you're already a sardine lover, this is an obvious win. But if you're sardine-curious, this recipe is a really approachable way to try them. You're getting sardines in a format you already know and love: saucy Italian flavors.
For more tinned seafood recipes, try my French Pan Bagnat Sandwich or Tuna Hand Pies next!
Ingredients for Eggs and Sardines in Purgatory:
Full ingredient list and measurements included in the printable recipe card below.
Pro Tips
Drain and save that sardine oil. It's perfect for salad dressings or as a flavor base when starting soups and stews. Don't toss it!
Whole sardines or skinless/boneless both work. I used whole sardines here because that's what lives in my pantry, but skinless/boneless are just as good. Pick whichever you prefer.
Try other tinned fish. Mackerel is fantastic here, or use a quality tuna in olive oil (drained).
No marinara? No problem. Use a 14-ounce can of diced tomatoes instead. Sauté a small finely diced onion with 2-3 garlic cloves, a pinch of salt, and a pinch of sugar. Let it simmer for 5-7 minutes before adding the sardines, then finish with extra Parmesan and fresh basil.
Step by Step Instructions: A Visual Guide
Why This Sardines and Eggs Recipe Works
Whether you're a longtime sardine fan or just dipping your toe in, this one delivers. The sardines bring a savory depth to the bright tomato sauce, the runny yolks make everything even richer, and the bread is there to soak it all up. Quick, simple, and ridiculously satisfying.
Print
Sardine Eggs in Purgatory
- Total Time: 10 minutes
- Yield: 1 1x
Description
Here's how to make sardines and eggs the Italian way. Served in savory marinara with runny eggs, Parmesan, and basil over toasted bread. It's a great breakfast, lunch or dinner and ready in 10 minutes.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, sliced
- ¼ teaspoon red pepper flakes
- 1 can sardines in olive oil, drained
- 8 ounces marinara (half a jar of store-bought, or Fresh Tomato Spaghetti Sauce)
- 2 eggs
- Parmesan and fresh basil, for garnish
- Toasted sourdough, for serving
Instructions
- Heat olive oil in a small (6-8") skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant, 1-2 minutes.
- Add marinara and stir to combine. Nestle the sardines into the sauce and baste them gently with the tomato mixture. You can keep them whole or break them apart.
- Use the back of a spoon to create two wells in the sauce. Drizzle a little olive oil into each well, then crack in the eggs. Season each egg with a pinch of salt and black pepper.
- Cover the skillet and cook until the whites are set but the yolks are still runny, about 4 minutes. Pop your bread in the toaster now if you haven't already.
- Remove from heat and garnish with torn fresh basil and grated Parmesan. Serve immediately with bread for dipping.
Notes
- Pan size matters: Use a small (6-8") skillet with a lid. The lid is essential for cooking the eggs through without overcooking the yolks.
- Yolk preference: If you like firmer yolks, leave the lid on for an extra minute or two.
- Scaling up: This recipe doubles, triples, or quadruples easily. Just use a larger skillet.
- Prep Time: 3
- Cook Time: 7
- Category: Easy Recipe
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 499
- Sugar: 11.3 g
- Sodium: 1104.1 mg
- Fat: 41.1 g
- Carbohydrates: 18.3 g
- Protein: 15.9 g
- Cholesterol: 376.4 mg
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