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An image of sardines with eggs.

Sardine Eggs

Fried eggs topped with a sardine, lemon and parsley salad with crispy capers.
5 from 1 vote
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Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 293 kcal

Equipment

  • 1 skillet
  • 1 spatula
  • 1 medium bowl
  • 1 fork

Ingredients
  

  • 2.5 tablespoons olive oil divided
  • 2 tablespoons capers drained well
  • 4 ounces sardines in olive oil drained
  • 1/4 cup parsley roughly chopped
  • 1 lemon juice of 1/2 the lemon, zest of the full lemon
  • kosher salt
  • freshly ground black pepper

Instructions
 

  • Add the sardines into a medium bowl. Break up with a fork. Add in chopped parsley, a squeeze of lemon, lemon zest, 1/2 tablespoon olive oil, salt and pepper to taste. Toss.
  • Add 1 tablespoon olive oil to a medium skillet. Add capers to the skillet over medium low heat and fry until crispy, 4-5 minutes. Once crispy, remove from heat.
  • Add remaining tablespoon olive oil to the skillet over medium heat. Crack the eggs into the skillet (or into a small bowl and then into the skillet to collect any egg shell fragments), taking care not to break the yolk. Reduce heat to medium low. Fry the eggs until desired doneness. Plate the eggs.
  • Top the eggs with the sardine mixture and fried capers.
  • Serve eggs with arugula salad and buttered toast, if desired.

Nutrition

Calories: 293kcalCarbohydrates: 6gProtein: 15gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 81mgSodium: 401mgPotassium: 345mgFiber: 2gSugar: 1gVitamin A: 716IUVitamin C: 39mgCalcium: 244mgIron: 3mg
Keyword Sardine Eggs
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