This is my 10 minute keto lunch: runny eggs dusted with smoky taco seasoning, sardines on the side and a crown of crispy roasted seaweed.
It sounds like an unusual combination, but trust me on this one. The taco seasoning gives the eggs a warm, smoky kick, the sardines are rich and full of omega-3s, and the seaweed adds a salty crunch that ties it all together. It’s all pantry staples, so it’s perfect for those days when the fridge is looking bare.
Serves: 1 · Prep: 2 minutes · Cook: 5 minutes
Ingredients
- 2 eggs
- 1 tin (about 110 g) sardines in olive oil, drained
- 1 tsp taco seasoning (choose a sugar-free blend, or mix your own below)
- 1 packet (about 5 g) roasted seaweed snacks
- 1 tsp butter or olive oil
- Salt and pepper, to taste
Quick homemade taco seasoning: 1 tsp chilli powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp oregano and a pinch of salt. Store the leftovers in a jar.
Method
- Heat the butter or oil in a non-stick pan over medium-low heat.
- Crack in the eggs and cook gently for 3 to 4 minutes, until the whites are set and the yolks are still runny. Cover with a lid for the last minute if you like the tops a little firmer.
- Slide the eggs onto a plate and sprinkle generously with the taco seasoning.
- Arrange the sardines alongside. If you like them warm, give them 1 minute in the same pan first.
- Stack the roasted seaweed sheets on top just before serving so they stay crisp.
Tips and swaps
- Read the label. Lots of store-bought taco seasonings contain sugar and starch, which is why I mix my own.
- Not a sardine fan? Tinned mackerel or salmon work just as well.
- Add some greens. A handful of rocket or sliced avocado makes it a bigger meal.
Over to you
If you make this one, I’d love to see it. Tag me on Instagram at @kimbasliving and save it to Pinterest for your next meal plan.
Happy cooking,
Kim x
I’m not a dietitian, and carb counts vary between brands, so always check your labels if you’re tracking closely.
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