Serves 4
Prep Time: 1 min
Cook Time: 3 – 5 min
Ingredient List
4 large eggs
½ tsp. coarse salt
¼ tsp. ground pepper
½ tsp. curry
½ dried thyme leaves
3 tbsp. canola oil
1 roma tomato (sliced)
¼ red onion (sliced)
½ roasted red bell pepper
1 can sardines (optional)
In a small bowl, whisk eggs, salt and pepper and set aside. In a large non-stick skillet, heat oil over medium-high heat. Add sliced tomatoes, onions and red bell peppers. Sprinkle curry and thyme leaves. Cook for about 1 minute. Add 2 pieces of sardine and stir into mixture breaking fish into medium pieces. Cook for an additional minute. Reduce heat to medium low. Add eggs and cook, stirring until almost set (about 2 minutes). Serve hot.
