Fisherman’s Eggs

I have a few tins of sardines in the pantry that need some loving. I think this is something I should try soon from Chow.

Easy and very tasty. Try them for breakfast, or pair with a leafy salad for a quick supper. Serves 4. Adapted from The Silver Spoon

Heat the oven to 500°F and preheat an ovenproof serving dish for five minutes. Place a can of sardines, a small sliced shallot, a few sprigs of chopped parsley, and two cloves of finely chopped garlic in the warm dish. Add some black pepper and put the dish back in the oven for six minutes. Remove the dish from the oven, break four eggs into a bowl, and pour them gently on top of the sardine mixture. Season with salt and pepper and put the dish back in the oven for seven minutes, until the egg whites are cooked but still jiggly. Remove the dish and let it sit for five minutes (the eggs keep on cooking even out of the oven). Serve with toast and hot sauce.