In my version of Fisherman’s Eggs I try to make the natural tangy flavour of sardines taste milder with the addition of some extra onions and garlic. I also fry the onions and garlic before adding other ingredients. Frying/caramelizing beforehand softens their pungency and adds the natural sweetness to this classic Italian dish.
Fishermen’s Eggs is a combo of Superfoods
Dishes containing sardines, just like the Fisherman’s Eggs, are very common on Italian tables. Sicilians and Sardinianes in particular love the little fish. I must admit that I had very little interest in sardines before, but since Chris can’t eat most fish I try to come up with tasty recipes containing the few ones that he can. Sardine in Fisherman’s Eggs is one of them and guess what! The original version of Fisherman’s Eggs recipe contains garlic!
Yes, you know by now I like garlic and I tend to favour recipes containing at least some of this fabulous, healthy, superfood acclaimed, wonder bulb!
Anyway, sardines also have a superfood status, which make Fisherman’s Eggs a perfect Superfood Combo. Oh yes! The high B12 vitamin, healthy omega-3 fat and protein content make any sardines (canned or fresh) a great source of goodness in a diet.
Fisherman’s Eggs recipe was first featured in The Silver Spoon cookbook (a bible for Italian cooking), published in 1950. Although, 65 years have passed since the first edition, the excellent selection of simple home-cooked Italian recipes stood the test of time. The latest, revised edition of The Silver Spoon contains over 400 beautiful photographs and 2000 classic, often regional, recipes. Fisherman’s Eggs is one of them.
If you follow my blog you’ll remember that last Friday I shared my favourite (so far) Sardine Fish Cakes recipe. I must admit though that Chris’s favourite way to eat this healthy fish is in clean and simple, grilled version. I can see why. We have not yet tested the numerous versions of spaghetti with sardines though (another Italian classic), or Stuffed Sardines with Pecorino cheese by Elisia Menduni, which I found on World Recipes website. I really look forward to this one!
Have I told you today I love garlic?
In my next post I’ll tell you more about our trip to Wales, which ends on coming Friday, and about an amazing Whipped Goat’s Cheese with Confit Garlic I ate at the King’s Arms Hotel in Abergavenny.
- 2 cans of sardines in water (no salt added) – loosen with a fork
- 2 medium onions – finely chopped
- 3 plump garlic cloves – minced
- 2 tbsp olive oil
- 4 whole eggs
- 1 tbsp parsley or chives – finely chopped
- ½ tsp freshly ground pepper
- Pinch of salt
- Preheat oven to 500 F (260 C).
- In a pan fry onions on a slow heat until soft (about 7 min.), add finely garlic and cook with onions for another 2 minutes.
- Transfer onions & garlic to an oven-proof serving dish, add sardines, season with salt, pepper, mix well and place in the oven for 8 minutes.
- Remove the dish from the oven and sprinkle the parsley or chives over the sardines.
- Then gently crack 4 eggs into the dish and place it back in the oven for another 6 minutes.
- Serve hot.