Spanish · Brunch
Eggs with Fried Sardines
Pan-fried fresh sardine fillets served alongside soft fried eggs, finished with garlic, sherry vinegar and smoked paprika oil, plated with crusty bread. The sardines are dredged lightly in flour before frying until crisp-skinned, while the eggs are fried in the same oil for shared flavour.
$6
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
544Calories
39.6gProtein
29.9gFat
29.8gCarbs
2.1gSugar
2.3gFiber
651mgSodium
476mgChol
6.1gSat Fat
720mgPotassium
160mgCalcium
4.3mgIron
9.8mcgVitamin B12
4mgVitamin C
protein-rich
mediterranean
hidden-gems
weekend-brunch
Instructions
1
Prep
Pat sardine fillets dry, season with salt and pepper, dust lightly in flour, shaking off excess.
2
Fry
Heat olive oil in a medium skillet over medium-high heat until shimmering, about 1 minute. Lay sardines skin-side down and fry 2 minutes per side until skin is crisp and golden.
3
Fry
Push sardines to one side, add thinly sliced garlic to oil, and cook over medium heat 30 seconds until golden at edges. Transfer sardines and garlic to a plate.
4
Fry
In same skillet over medium-low heat, crack eggs in and fry 2 to 3 minutes until whites are set and yolks remain runny in centre.
5
Plate
Slide eggs next to sardines, stir smoked paprika and sherry vinegar into remaining oil off heat, spoon over both, scatter chopped parsley on top, serve with bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g fresh sardine fillets, butterflied
- 44 large eggs
- 4 tbsp4 tbsp all-purpose flour
- 4 tbsp60ml olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 2 tsp10ml sherry vinegar
- 2 slice2 slice crusty bread (about 1.4 oz/40g)
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp parsley
