Canned sardines in tomato sauce with egg suit a rushed morning, since the cooking is fast, the sauce is bold and it catches beautifully on a piece of banh mi. The hard part is the fish, which breaks up easily when stirred.
Pouring 100ml of water into the can and swirling it gently picks up every last bit of tomato sauce before it goes into the pot. A very light hand with the spoon keeps the pieces of fish whole.
This batch weighs about 549g, at roughly 118 calories per 100g.
Method
Peel and mince the shallot and garlic, rinse the spring onion and slice it, and rinse the tomato and cut it into small wedges. Open the can of sardines.
Set a clay pot over medium heat, add 1 tablespoon cooking oil and fry the minced shallot and garlic until golden and fragrant.
Add the tomato and stir quickly for 2 to 3 minutes until it softens.
Tip in the sardines along with the sauce from the can. Pour 100ml water into the can, swirl it gently to collect the rest of the sauce and pour that into the pot, stirring lightly so the fish does not stick.
Once the pot comes to a boil, season with 1.5 tablespoons fish sauce, 1.5 tablespoons ketchup, 1 tablespoon kOBE Monk Fruit Blend, 1 teaspoon MSG and 1 teaspoon seasoning powder.
Crack 1 egg into the pot, cook until the egg is set and the sauce has thickened, scatter over the spring onion and turn off the heat. Serve hot with crusty banh mi.
Tips
Rinsing the can with water collects every bit of tomato sauce clinging inside.
A light hand with the spoon keeps the pieces of fish from breaking up.
A clay pot holds the heat for a long time, so the sauce stays warm down to the last piece of bread.
An egg cracked in while the pot is at a gentle simmer sets cleanly rather than dispersing.
Fry the tomato wedges for 2 to 3 minutes until just soft, as cooking them to a pulp leaves no pieces in the sauce.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.