Nigerian Sardine Sauce on Toasted Bloomer Bread
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Ingredients
- 240 g tinned sardines in olive oil
- 1 onion
- 3 ripe tomatoes
- 1 red pepper
- 1 scotch bonnet chilli
- 2 eggs
- 2 tbsp vegetable oil
- 400 g thick white bloomer bread
- 2 spring onions
Nutrition (per serving)
- Calories
- 543 kcal
- Protein
- 28.9 g
- Carbohydrate
- 57.2 g
- of which sugars
- 9.7 g
- Fat
- 21 g
- of which saturates
- 4.1 g
- Fibre
- 5.1 g
- Salt
- 1.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a frying pan over a medium heat and fry the diced onion and red pepper for 4 minutes until soft. Add the finely chopped scotch bonnet (deseeded for less heat) and the chopped tomatoes and cook for 6 minutes until saucy.
- 2
Drain the sardines, break them into chunks and fold them in gently. Heat through for 2 minutes.
- 3
Beat the eggs, pour into the pan and stir gently for 2 minutes until just set. Season with salt and scatter over the sliced spring onions.
- 4
Meanwhile, toast thick slices of the bloomer (it stands in for soft Nigerian agege bread) and pile the sardine sauce on top.
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