Gourmet Breakfast

30 min (COOK TIME: 30 min)

Medium

Ingredients

Ingredients

  • 1 cup plain flour
  • 1 tablespoon smoked paprika
  • 1 teaspoon sea salt
  • 16 medium boned & butterflied sardine fillets
  • 2 tablespoons olive oil
  • 40 g butter, plus extra for toast
  • 8 slices sourdough, toasted
  • 4 eggs, fried

For the smoky roma tomato sauce

  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 g 400 tin of Mutti Datterini Tomatoes
  • 1 1/2 tablespoons sherry vinegar
  • 2 teaspoons smoked paprika
  • Sea salt and freshly ground black pepper

For the fried capers

  • 1/3 cup olive oil
  • 3 tablespoons baby capers, drained

Method

  1. To prepare the smoky roma tomato sauce, heat oil in a medium saucepan over medium heat. Add the onion and garlic, sautée stirring regularly for 2-3 minutes until softened. Add Mutti Baby Roma Tomatoes, sherry vinegar and paprika; bring to the boil. Turn down heat to a simmer, cover and cook for another 5 minutes. Remove lid and cook for a further 2 minutes, or until reduced to a sauce. Season with salt and pepper to taste. Keep warm.
  2. Meanwhile to prepare the fried capers, heat oil in a small saucepan over medium heat. Fry capers in batches, until they pop and uncurl. Use a slotted spoon to remove and drain capers on kitchen towel. As they cool, capers will become crunchy.
  3. Place the flour and smoked paprika in a medium bowl. Add salt and mix well. Coat sardines in flour mix, shaking off excess and place on a tray.
  4. Heat half of the oil and butter in a large heavy based frying pan over medium heat. Cook half of the sardines, starting skin side down, for 1 minute on each side, or until just cooked through.
  5. Serve sardines with hot buttered sourdough toast, smoky roma tomato sauce, fried egg and sprinkled with fried capers.

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