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THIS RECIPE IS SPONSORED BY KING OSCAR | OPINIONS ARE MY OWN
This recipe is all about bringing fabulous things together:
- Sardines and Tapatio® hot sauce, and
- Huevos Rancheros and Fisherman’s Eggs.
I know, I know — I’m excited, too!
If you’ve never had Huevos Rancheros before, or “Ranchers Eggs”, that means you’ve never had the pleasure of sinking your fork into a crispy tortilla topped with silky yokes and warm salsa, and my heart aches for you. The good news is you can create this gem in the comfort of your own home in 30 minutes or less.
Huevos Rancheros is a classic brunch-y dish served on rural Mexican farms, but since brunch has exploded in North America over the last decade, you’ve probably noticed it on the menu at your local trendy brunch joint.
I couldn’t pinpoint an origin for Fisherman’s Eggs — which is a baked mix of sardines, garlic, shallots, and eggs — but if I were to guess… it’s a hearty no-frills breakfast that fishermen fill up on to warm their bellies before hitting the chilly docks.
Seems legit.
With that said, this recipe compliments Killing Thyme and the pescetarian diet beautifully; it brings together two important meals that fuel the individuals who put fresh grown veggies and sustainable fish onto our plates.
King Oscar Brisling Sardines in Tapatio® Hot Sauce
Sardine fans everywhere are fanning themselves over King Oscar’s new release: Brisling Sardines in Tapatio® Hot Sauce. Tons of KO fans covet the combination of sardines and hot sauce, and plenty of hot sauce lovers pine for the ever-so-punchy Tapatio®.
Needless to say, this product has match-made-in-heaven written ALL over it.
As if this flavor combo wasn’t appealing enough, King Oscar’s sardines are sustainable, wild-caught, wood-smoked, and hand-packed with care which is evident when you peel back the tin. (They’re so neat and pretty!)
These gems are ready to eat straight out of the can (and some of us do), but they’re also great for putting a deliciously innovative spin on favorites like fish tacos and nachos. Of course, you could also keep it simple and just slap them over crackers.
When it came to creating a recipe to celebrate these brand new smack-you-in-the-mouth sardines, I couldn’t get brunch out of my head, and putting a pescetarian spin on this vegetarian dish just made sense.
My absolute favorite thing about this recipe is that I was able to bring these fiery sardines to the classic Huevos Rancheros without interfering with the true essence of the dish as we know it and love it.
For more fabulous King Oscar recipes, check out my mouthwatering Mediterranean Mackerel Protein Wrap!
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
Fisherman's Huevos Rancheros
Ingredients
- 1 can of King Oscar's Brisling Sardines in Tapatio® Hot Sauce
- 2 corn tortillas
- 3 TBSP cooking oil
- 4 eggs
Salsa
- 2 fresh tomatoes, chopped
- 1 serrano chile
- 2 cloves garlic, minced
- 1/2 cup white onion, chopped
- 1 tsp fresh parsley, chopped
- kosher salt, to taste
- 1/4 tsp dried thyme
- 2 TBSP water
- Fresh chopped parsley and microgreens, for garnish
Instructions
Salsa
- To your blender, add the roughly chop the tomatoes, onion, garlic, and serrano chile, thyme, and 2 TBSP water.Blend until smooth, approx. 1 minute.
- Heat 1 TBSP of cooking oil in a saucepan over moderate heat. Carefully transfer the contents of the blender into the saucepan with the hot oil. (You may get some splatter, so please do this slowly and carefully.)
- Add the sardines as well as the hot sauce that is in the can. (You can reserve a couple of sardine fillets to garnish the top of your dish at the end if desired, otherwise toss them all into the sauce.)
- With a spatula, break the sardines down into bits while stirring.
- Allow the sauce to simmer for about 10 minutes or until the salsa turns from light pink to deep red and has slightly thickened to the consistency of a salsa or chunky pasta sauce.Salt to taste, and set aside.
Tortilla
- Heat a non-stick skillet or pan over moderate heat. Place your tortilla onto the hot pan and let it sit for about a minute. It should start to brown, slightly bubble, and become a little bit crisp. When this happens, flip the tortilla and let it brown on the other side. This should also just take a minute. (Note: Most recipes drench the tortilla in hot oil to fry it, but I skipped the oil and brought my tortilla to a light crisp by simply heating it in a hot pan for a few moments. It worked perfectly! But feel free to prepare it as you see fit.)
- When done, remove from pan, and set onto serving plates.
Eggs
- Add 1 TBSP cooking oil to the pan. Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together. Cook until the whites are *just* cooked through and the yolks are still runny. At this point you'll want to carefully transfer the eggs to one of the tortillas and repeat this step with the two other eggs, first adding another TBSP of cooking oil to the pan.
To serve
- Once you transfer your eggs to the tortillas, spoon the warm salsa over the eggs. Garnish with remaining sardines if you reserved any, fresh chopped parsley, and microgreens.Serve immediately with extras like lime wedges and sliced avocado!
These spicy sardines remind me of what I used to eat in Catalonia Spain, they’d be perfect for breakfast.
DANA. This rocks. ROOOOOCKS. I mean, you took a very cool and very different direction on a classic dish and I love it. Sardines deserve a lot more love, and they’re going to get it with amazing recipes like this. I’d never heard of fisherman’s eggs before this either, so I’m glad to have learned about that one as well. All in all, amaaaazing stuff.
Thanks, Sean! Sardines DO deserve more love. My goal with King Oscar is definitely to get more people to realize that by demonstrating how versatile (and damn delicious) they can be. I have yet to actually make or eat Fisherman’s Eggs, but I’d come across a few recipes while doing some research and I was going to create that until I thought up this recipe for Huevos Rancheros. Sardines + eggs = love.
My husband’s absolute favourite breakfast is huevos rancheros – in fact, I’m going to be making it for him this weekend since it’s our anniversary ;) This looks like such a great variation – I think you’ve inspired me!!
Lucky dude — how sweet of you! Hope you both enjoyed the indulgence and I’m glad you were able to find some inspo here ;)
Sounds amazing! I have never tried sardines, but recently discovered I can’t eat red meat anymore. So, I need to branch out into some new fish options.
Luckily there are *tons* of good meaty fish out there to choose from!
What an interesting recipe. Great pictures as well!
Wonderful thanks for sharing
wow this is such a great version of huevos rancheros. I am loving this recipe. I love sardines but I don’t buy them very often. This is a great excuse to get some on my shopping trip today.
Thanks! Sardines have definitely been making it onto my grocery list quite regularly.
Sardines and hot sauce?! I might actually eat sardines now. Huevos Rancheros has been my brunch obsession recently, so good!!
I’m with you on the Huevos Rancheros obsession — it’s so perfect and cozy! I def recommend these little gems if you dig hot sauce. Canned fish gets a bad rap, but once you open a can of these, beams of light shine down and angels sing ;)
What a lovely recipe! Love sardines all the time.wonderful recipe?