This dish is packed with nutrients and quick to make. It is also delicious that you’d want the whole dish to yourself.
What in the world are Fisherman’s Eggs??
I don’t know. I am asking you. You tell me.
I did ask my BFF Google, but it didn’t give me much answer. Sardines cooked with lots of garlic, then onions (I cooked mine a little longer so it caramelizes a bit and it was amazing), spring onions and eggs – I am in!
I love canned sardines a lot and I love eggs (even more). So having both together in one dish a win-win situation. Also, I don’t know much recipes with sardines – this is a good way to add this recipe to my never ending list. The thing was… I overcooked the eggs AGAIN. Keep up the bad work, Jhuls. Keep multi-tasking and do not focus when you cook!
The dish is very easy to make and doesn’t require many ingredients. It was totally filling and delicious. It is so perfect with those slices of onions that have been little caramelized. It was a perfect meal to enjoy!
Whole30 Fisherman's Eggs
- 2 cans of sardines in water
- 1 cup onions, sliced
- 2 tbsp garlic, minced
- 2 tbsp olive oil
- 3-4 eggs
- 2 tbsp spring onions, sliced
- Salt and pepper, to taste
- Preheat oven to 450F.
- In an oven proof pan over low-medium heat, add oil.
- Add in sliced onions and cook until caramelized (about 10 minutes). Remove ¼ of the onions and transfer to a plate.
- Add in garlic and cook until fragrant.
- Add in sardines and loosen with a fork and season with salt and pepper.
- Bake for 10 minutes.
- Remove from the oven and crack 3-4 eggs over the sardines.
- Place back in the oven and bake further for about 5-8 minutes, depending on the doneness of the eggs you prefer.
- Remove from the oven and top with spring onions.
Source recipe: Fisherman’s Eggs by Garlic Matters