Commonly enjoyed for breakfast or as a snack in Singapore and Malaysia, this sardine Roti John recipe is bound to spice up your mornings.
Watch the video guide below:
- 1 can sardines in tomato sauce
- 3 red chillies, sliced
- 1 long baguette, cut into quarters and butterflied
- 1 big onion, coarsely chopped
- 2 eggs
- 2 tbsps butter or olive oil for frying
Mince the sardines in a bowl and add in the chopped onions and sliced red chillies.
Add in eggs. Whisk well.
Heat up a drizzle of olive oil in a non-stick pan. (Use butter or margarine for the added fragrance but you can opt for the ‘healthier’ choice by using olive oil instead.)
Spread the sardine and egg mixture onto the bread and place onto the pan with the mixture face down for about 3 mins.
When it is golden brown, turn it over and fry for another minute. Remove and drain on a paper towel.
Serve with sliced cucumbers and hot sauce or ketchup.