Fisherman's Eggs

Ingredients

• 2 tablespoons Olive Oil (use the oil from the sardine can if possible)
• 1 can (3.75 oz) Sardines in Olive Oil (lightly smoked sardines, drained but keep some oil for cooking)
• 1 small Shallot (thinly sliced)
• 1 clove Garlic (minced)
• 2 tablespoons Fresh Italian Parsley (chopped, enough to cover the pan)
• 4 large Eggs (room temperature)
• to taste Salt
• to taste Black Pepper
• ½ teaspoon Old Bay Seasoning (adds classic seafood flavor)
• to serve Sriracha Sauce (optional, for heat)

Instructions

1. Preheat Oven & Heat Skillet

   Place the cast‑iron skillet on the stovetop over medium‑high heat and let it get very hot. Meanwhile, preheat the oven to 350°F and set the rack on the top shelf.

   Time: PT5M

   Temperature: 350°F

2. Sauté Aromatics

   Add 2 Tbsp olive oil to the hot skillet, then add the sliced shallot and minced garlic. Cook, stirring frequently, until the shallot becomes translucent and fragrant, about 3 minutes.

   Time: PT3M

3. Add Sardines

   Drain the sardines, reserving a little oil, and add them to the skillet. Break them into bite‑size pieces and stir gently for 2 minutes to warm through.

   Time: PT2M

4. Season & Add Parsley

   Sprinkle salt, pepper, and ½ tsp Old Bay over the sardines. Add the chopped parsley and toss quickly to combine.

   Time: PT1M

5. Create Egg Wells & Crack Eggs

   Using the spatula, make four small wells in the sardine mixture. Crack one egg into each well, being careful not to break the yolks.

   Time: PT1M

6. Bake Until Set

   Transfer the skillet to the preheated oven. Bake for 8 minutes, or until the egg whites are set but the yolks are still runny (or longer for fully set yolks).

   Time: PT8M

   Temperature: 350°F

7. Finish & Serve

   Remove the skillet from the oven (use oven mitts). Sprinkle a final pinch of salt and pepper, drizzle with sriracha if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

285

Protein

20 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g