Dinner

The BEST Sardines and Eggs Recipe

ByAiden Wells February 23, 2026February 23, 2026

Introduction

This Sardines and Eggs recipe is a flavorful and satisfying dish perfect for any meal of the day. Combining spiced tomatoes, tender sardines, and gently cooked eggs, it offers a delicious twist on a classic comfort food.

A black pan filled with a rich, chunky red tomato sauce base with visible pieces of onion and herbs, topped with two sunny-side-up eggs that have bright yellow yolks and slightly cooked white edges. Fresh green parsley leaves are scattered on top and around the dish, adding a pop of color. The pan rests on a beige cloth with sprigs of parsley and a small white bowl of coarse salt beside it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1/2 white onion, sliced
1 garlic clove, minced
1/2 tbsp mixed herbs
1/2 tbsp paprika
1 tsp chilli flakes
400g tinned tomatoes
240g tinned sardines
2 eggs
Parsley, chopped

Instructions

Step 1: Place a non-stick frying pan over medium heat and add the olive oil. Add the sliced onions, minced garlic, mixed herbs, paprika, chilli flakes, a pinch of flaky salt, and freshly ground pepper. Fry for a few minutes until the onions and garlic are softened.
Step 2: Pour in the tinned tomatoes and add the tinned sardines. Lightly mash the sardines with a spoon and continue frying the mixture for another 5 minutes, allowing the flavors to meld.
Step 3: Create two small holes or indents in the sardine and tomato mixture. Crack an egg into each hole. Cover the pan with a lid and cook for 3 to 5 minutes, or until the egg whites are fully cooked but the yolks remain soft.
Step 4: Once the eggs are cooked to your liking, sprinkle with chopped parsley and serve immediately.

Tips & Variations

For extra heat, add more chilli flakes or a dash of hot sauce before serving.
Swap parsley for fresh coriander or chives to change the flavor profile.
Serve with toasted bread or crusty rolls to soak up the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, being careful not to overcook the eggs. For best texture, it’s recommended to enjoy this dish fresh.

How to Serve

The image shows a close-up of a black pan filled with shakshuka, a dish with two fried eggs on top. The base layer is a thick, chunky tomato sauce that is deep red and textured with visible bits of cooked onions and spices. The eggs have bright yellow yolks that are slightly runny, surrounded by soft white edges blending into the sauce. Fresh green parsley leaves are sprinkled over the dish, adding a fresh pop of color. The pan sits on a white marbled surface with some scattered parsley leaves and a beige cloth nearby. A gold fork and knife rest in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sardines instead of tinned sardines?

Yes, but fresh sardines require cleaning and longer cooking time. Tinned sardines are convenient and flavorful, perfect for this quick recipe.

What can I substitute if I don’t have paprika?

You can use smoked paprika for a smoky flavor or substitute with a mix of mild chili powder and a pinch of cumin for a similar warmth.