Sardines and Eggs

Known as Fishermen's Eggs, this easy and very tasty dish can be served for breakfast, or paired with a leafy salad for a quick supper.

1 can sardines
1 small shallot, slices
3-4 sprigs fresh parsley
2 cloves garlic, finely chopped
sea salt
black pepper, freshly ground
4 eggs

To Serve:
toast
hot sauce

Preheat the oven to 500°F (260°C/240°C fan, Gas Mark 10). Warm an ovenproof serving dish for five minutes.

Place the sardines, sliced shallot, chopped parsley, and 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). Set out with toast and hot sauce.

Makes 4 servings.