Sardines and eggs is a speedy one-pan dish that pairs tomato-simmered sardines with perfectly runny eggs in just 20 minutes. It's the perfect choice for a protein-rich breakfast, brunch, or quick weeknight dinner.
I've got a soft spot for recipes that begin with "open a can, crack a couple of eggs, done." And that's exactly what happens with this sardines and eggs recipe.
You may think that having eggs and sardines for breakfast sounds a bit odd, but don't knock it until you try it! It's a bit like shakshuka meets fisherman's breakfast, and it works well for lunch or even a light dinner too.
The spicy tomato sauce picks up all the briny goodness from the sardines, and the yolks go delightfully jammy under a quick lid. Just perfect to scoop up with your favorite crusty bread!
Why you'll love this sardines and eggs recipe
- It turns a simple can of sardines and two eggs into a café-level meal in 15 minutes flat.
- The rich tomato-sardine sauce is super flavorful.
- You get a good mix of protein and omega-3s all in one dish.
What you'll need
Canned sardines - Boneless sardines packed in olive oil are perfect for this recipe.
Eggs - They poach right in the sauce, giving you creamy yolks plus extra protein.
Crushed tomatoes - Use the best quality you can to create that saucy base that soaks up all the sardine flavor.
Tomato paste - To give the sauce extra body and flavor.
Shallots - I love the subtle sweetness of shallots here, but regular onion or even scallions would also work.
Garlic - Feel free to skip or adjust to your preference.
Herbs and spices - I use a mix of dried oregano, basil, paprika and chili flakes to make the sauce really pop.
Pro tip
Use the olive oil from the tin of sardines to sauté the shallot and garlic for an even richer sauce.
How to make sardines and eggs
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Warm the olive oil in a non-stick pan over medium heat. Cook the shallot and garlic for about 2 minutes, just until they soften.
Stir in oregano, basil, paprika, and a pinch of red-pepper flakes. Add the tomato paste and mix until everything's coated.
Pour in the crushed tomatoes, add a twist of black pepper, and gently mash the sardines into the sauce. Let it bubble on medium-low for 5 minutes.
Lower the heat to medium-low and cook the mixture for 5 minutes, stirring occasionally.
Make two little wells, crack an egg into each, cover, and cook 3-4 minutes or until the yolks are as runny (or firm) as you like.
Scatter fresh parsley on top and serve right away with crusty bread for scooping.
Substitutions and variations
- If you don't have sardines or they're simply not your jam, try canned mackerel or some Albacore tuna instead.
- Stir in a tablespoon of harissa for a fiery North-African vibe.
- Toss in some crumbled feta or sliced olives just before cracking your eggs.
- Top with some crispy capers right before serving for a briny and crunchy touch.
Helpful tips for the best sardines and eggs on toast
- Sardines might be quite salty, so taste the sauce before adding any extra salt.
- To make the eggs just perfect, pop a lid on and set a 3-minute timer, then take a quick peek. The whites should be opaque and the yolks still jiggly. If you want firmer eggs, cook for 1 minute more.
- You can easily double this recipe to make sardines and eggs for four people; just make sure you use a big enough pan.
Leftovers and storage
- Leftovers will keep happily in the fridge for up to 2-3 days in an airtight container.
- Reheat on the stovetop over medium-low with a splash of water, lid on, until everything's hot and the eggs are just warmed through.
- The tomato-sardine sauce freezes well for up to 2 months. Thaw overnight, heat it up, and crack in fresh eggs right before serving.
If you've tried this sardines and eggs recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Sardines and Eggs
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot finely diced
- 2 large garlic cloves finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 can (14 oz / 400g) crushed tomatoes
- A pinch of freshly ground black pepper
- 9 oz boneless sardines
- 2 large eggs
- A handful fresh parsley roughly chopped
- Salt and extra ground black pepper to taste
Instructions
- Heat the olive oil in a non-stick pan over medium heat and saute the shallot and garlic for 2-3 minutes until softened.1 tablespoon olive oil1 medium shallot2 large garlic cloves
- Stir in the oregano, basil, paprika, red chili flakes, then add the tomato paste and stir well to combine.1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon paprika¼ teaspoon red chili flakes2 tablespoons tomato paste
- Next, pour in the crushed tomatoes and add a crack of black pepper. Add the sardines and mash them up a bit with your spoon.1 can (14 oz / 400g) crushed tomatoesA pinch of freshly ground black pepper9 oz boneless sardines
- Lower the heat to medium-low and cook the mixture for 5 minutes, stirring occasionally.
- Make two holes in the tomato and sardine sauce and crack in the eggs. Place a lid on the pan and cook for 3-4 minutes or until the eggs are done to your liking.2 large eggs
- Sprinkle the fresh parsley on top and serve immediately.A handful fresh parsley
Video
Notes
- After you crack the eggs into their little wells, pop a lid on the pan. The trapped steam sets the whites in 3-5 minutes without overcooking the yolks.
- The dish works in 15 minutes, but if you can, drop the heat and let the sardine-tomato mix burble for 20-30 minutes before adding the eggs. This will make the sauce even more flavorful.
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