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Fisherman’s Eggs

Sardines. The very word can cause certain stomachs to start turning as if they were drifting upon a life raft in a raging open sea.

I was in the same boat until I decided to give sardines another look a few years ago. As it turns out, they are really not as bad as they sound.

Just a few highlights of this humble little fishy include:

  • Nutritional Powerhouses. Sardines are loaded with protein, omega-3 fatty acids, and essential vitamins and minerals.
  • Low Mercury Levels. Because of their lower rank on the food chain, sardines are less susceptible to contaminants than larger fish.
  • Sustainable. Sardines have overcome a history of overfishing to become one of the most sustainable species of fish on the planet.
  • Inexpensive. It’s hard to find more nutritional bang for your buck than a 2 dollar can of sardines.
  • Convenient. A can of sardines will store for years and will be ready to eat at a moment’s notice.
  • Tasty. Sardines are as delicious as any other fish. To me, their flavor is very similar to tuna. 

I consider Fisherman’s Eggs to be a gateway recipe to the wonderful world of sardines.

Sardines are simply mixed with a tasty array of veggies and aromatics, then baked with a few eggs on top. They flavor is so good you wouldn’t know (or care) that you were noshing on dreaded sardines. 

Aside from the sardines, this recipe just involves a few simple ingredients: onion, parsley, garlic, tomato, and eggs.

Start by placing a small cast-iron skillet or baking dish in a cold oven. Set the heat to 350°F.

Meanwhile, drain the sardines and add them to a mixing bowl. Give them a little mash with a fork, then add diced tomato, onion, garlic, Kalamata olives, and parsley. Season with black pepper and mix well. 

Remove the skillet from the oven and add in the sardine mixture, spreading it out in an even layer. Return the skillet to the oven and cook for 10 minutes.

Take the skillet out again and pour 3-4 cracked eggs on top. Return it to the oven and continue baking until the egg whites are set, about 8-10 minutes.

Fisherman's Eggs with Arugula

Allow the skillet to rest for 5 minutes, then serve over some arugula or other green with an optional a dash of hot sauce. Enjoy!

More Sardine Recipes

Fisherman's Eggs
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4.67 from 21 votes

Fisherman’s Eggs

Fast, easy, and nutrient-dense Fisherman's Eggs will change your whole outlook on sardines.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 368kcal
Author The Sophisticated Caveman


  • 2 (4-ounce) cans sardines in olive oil
  • 3/4 cup red onion diced
  • 1 Roma tomato seeded and diced
  • 1/4 cup fresh parsley chopped
  • 3 cloves garlic minced
  • 2 tablespoons Kalamata olives chopped
  • 1/2 teaspoon black pepper
  • 4 eggs

For Serving

  • arugula
  • hot sauce


  • Place a small cast iron skillet or baking dish in a cold oven. Preheat to 350°F.
  • Drain the sardines and add them to a mixing bowl. Mash with a fork. Add the onion, parsley, tomato, olives, garlic, and black pepper. Mix well.
  • Remove the skillet from the oven and add in the sardine mixture, spreading it out in an even layer. Return the skillet to the oven an bake for 10 minutes.
  • Take the skillet out and carefully crack the eggs on top. Continue to bake until the egg whites have set, about 8-10 minutes.
  • Let rest for 5 minutes before serving with arugula and hot sauce. 
Tried this recipe?Mention @sophisticatedcaveman or tag #sophisticatedcaveman on Instagram!


Calories: 368kcal | Carbohydrates: 10g | Protein: 34g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 347mg | Sodium: 459mg | Potassium: 681mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1401IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 4mg

The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!

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Recipe Rating


Saturday 19th of August 2023

very easy and delicious, love sardines, thanks for your recipe.

The Sophisticated Caveman

Sunday 20th of August 2023

Glad you enjoyed! Thanks for the comment!

New Love for Sardines

Sunday 19th of February 2023

I tried this recipe, this morning.

I had to use some substitutes (yellow onion and chili pepper flakes), only because that's all I had in my house, but it tasted brilliant. I also don't like olives, so I sprinkled some kosher salt.

It was fantastic! I was really surprised by how much I enjoyed this dish.

Thank you for sharing :)

The Sophisticated Caveman

Monday 20th of February 2023

Thanks for the comment! Happy to hear that you have a new love for sardines :)


Wednesday 11th of January 2023

I throughly enjoyed this for my dinner with some toasted homemade bread, it was missing one thing which I didn’t have on hand, the Arugula and it would have been absolutely delicious, thank you.

The Sophisticated Caveman

Monday 23rd of January 2023

Thanks so much for the comment! Glad you enjoyed!


Tuesday 3rd of January 2023

Do I need a skillet that can go into the oven? can I not just use a rectangular baking dish?

The Sophisticated Caveman

Wednesday 4th of January 2023

A baking dish should work fine, I would just spray it with a little oil to prevent things from sticking!


Thursday 18th of November 2021

Really nice recipe! I added some pickled red onions on top of the eggs and it's the perfect complement.

The Sophisticated Caveman

Monday 29th of November 2021

Oooh nice touch with the pickled onions! I'll definitely be adding those next time I make this!