Warm Sicilian Sardine, Chickpea & Tomato Salad with Jammy Eggs
A warm spring brunch salad of sardines, chickpeas and burst tomatoes over greens with jammy soft eggs.
Best for Omega-3-rich, high-protein brunch built on legumes, oily fish and vegetables
This is Sicily on a plate for a slow weekend morning: silky canned sardines flaked over garlicky chickpeas and tomatoes that have been coaxed until they burst, all warm and glossy with good olive oil. I finish it with soft, jammy eggs and a lift of lemon, fennel and mint so it tastes like spring rather than pantry cooking. It's the kind of brunch that feels generous and a little rustic but leaves you clear-headed, not heavy.
Ingredients
- 240 g canned sardines in olive oil , drained, oil reserved (about 2 cans)
- 400 g canned chickpeas , drained and rinsed
- 300 g cherry tomatoes , halved
- 4 large eggs , large, at room temperature
- 2 garlic cloves , thinly sliced
- 1 Fennel bulb , small, thinly shaved, fronds reserved
- 60 g Arugula , washed
- 30 ml olive oil , plus the reserved sardine oil
- 1 lemon , zest and juice
- 20 g Golden raisins , for a Sicilian sweet-savory note (optional – can be omitted)
- 15 g Capers , rinsed
- 8 fresh mint leaves , torn
- 1 g Chili flakes , or to taste (optional – can be omitted)
- 3 g fine sea salt
- 1 g black pepper , freshly ground
- 2 Seeded rye or wholegrain bread , slices, to serve
Instructions
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1
Bring a small pot of water to a gentle boil. Lower the eggs in on a spoon and cook for 7 minutes for jammy yolks, then transfer straight to a bowl of iced water. Once cool, peel carefully and set aside — they should feel just set outside with a soft amber center.
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2
Meanwhile, warm the olive oil plus the reserved sardine oil in a wide skillet over medium heat. Add the sliced garlic, capers and chili flakes and cook until the garlic is pale gold and fragrant, about 1 minute. Add the halved cherry tomatoes, golden raisins and a pinch of salt, then cook, stirring occasionally, until the tomatoes soften and begin to burst into a loose sauce.
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3
Stir the drained chickpeas into the skillet and warm through, pressing a few against the pan to thicken the juices. Add the shaved fennel and toss for a minute so it softens but keeps some crunch, then remove from the heat and squeeze in half the lemon juice.
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4
Gently fold the arugula into the warm chickpea-tomato mixture just until it wilts, then lay the flaked sardines over the top so they stay in generous pieces. Halve the jammy eggs and nestle them in. Finish with lemon zest, the remaining lemon juice, torn mint, fennel fronds, black pepper and a drizzle of olive oil. Serve warm with toasted seeded rye bread.