Monday, April 24, 2017

Fisherman's Eggs

Fisherman's Eggs
Servings: 2

1 can sardines, packed in oil or water
1 large shallot, minced
3 garlic cloves, minced
2 Tbsp. olive oil
6 eggs
2 Tbsp. fresh parsley, chopped
salt and pepper
hot sauce, for serving

Preheat oven to 500 degrees. While the oven preheats, put two oven-safe bowls in the oven so they can get hot.

While the oven preheats, saute the shallot and garlic together until the shallot is soft, about 5 minutes.

When the oven is preheated, remove the bowls and divide the sardines between them, placing the sardines in a single layer. Top the sardines with the shallot/garlic mixture, and season with salt and pepper. Return the bowls to the oven for 8 minutes.

Remove the bowls from the oven and sprinkle the parsley over the sardines, then crack three eggs into each bowl, careful not to disturb the fish too much.

Return the bowls to the oven and bake for another 6 to 7 minutes, until the eggs are set, but the yolks are still jiggly.

Serve immediately, with hot sauce.

Notes: We haven't tried this yet.

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