Open the can of sardines and remove half of the liquid, keeping half of the sardines.
Pour into the blender with the bones and half a can of chipotle peppers or to taste, and blend.
In a large skillet with a little preheated oil, pour in the mixture. After one minute, start stirring to prevent sticking. After one and a half minutes, add the peas and continue stirring. Add the olives and the remaining sardine liquid, and keep stirring until lumps form, then remove from heat.
Chop the tomato and the boiled egg into cubes and add to the skillet.
Stir in half of the chopped sardines. Serve with toast.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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