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Pan bagnat with sardines

Savory recipes Spring Summer 30 minutes to 1 hour Easy Casserole Poêle
Prep time
25 minutes
Cooking time
35 minutes
Serves
6 people

Method

  1. Cook the eggs in a frying pan with a spoonful of oil, but make sure the yolks stay runny
  2. Blanch the fava beans for 1 minute in a saucepan of salted boiling water, drain, then peel
  3. Clean and chop the onions
  4. Deseed and dice the peppers
  5. Chop the tomatoes
  6. Crush the sardines and anchovies with a mortar and pestle, then add the peeled and de-germed garlic, the pepper, and the pitted olives
  7. Crush all the ingredients together until you have a grainy purée
  8. Cut the sandwich rolls in half, drizzle the insides with olive oil and a splash of vinegar, top with the sardine mixture, then add the crunchy vegetables, the basil leaves, and the fried egg

Ingredients

  • 6 olive sandwich rolls
  • 6 eggs
  • 200 g (7 oz) shelled fava beans
  • 1 green pepper
  • 3 bunches of onions
  • 1 bunch of cherry tomatoes
  • 18 sardine fillets in oil
  • 4 anchovy fillets in oil
  • 1 clove of garlic
  • 4 tbsp green and black olives
  • ½ bunch of basil
  • 4 tbsp olive oil
  • 1 tbsp sherry vinegar

Utensils

Saucepan

Saucepan

Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.

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