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
Units
Scale
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, sliced
- 1/4 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