2 cans of sardines in olive oil
2 tbsp. of fresh rosemary
q.s. salt and pepper
5 to 6 cherry tomatoes
q.s. olive oil
Open the sardine cans and drain the olive oil. Carefully remove the sardines and set aside.
In a bowl, whip the eggs and season with salt and pepper.
Add the rosemary and stir.
Place a non-stick frying pan (that can go in the oven) with a drizzle of olive oil. Place the whipped eggs in the skillet. Arrange the cherry tomatoes and sardines on top. Let it cook for about 4 minutes on low heat.
Then take the skillet to the oven at 180ºC for about 30 minutes or until the eggs are completely cooked.