Name: Sardine Toasts with Calabrian Chili Aioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slices sourdough bread; 4.4 oz canned sardines; 0.25 cup plain Greek yogurt; 1 tsp Calabrian chili paste; 1 tsp lemon juice; 1 clove garlic; 1 tbsp fresh parsley; 1 tbsp red onion; 0.5 cup arugula; 1 large egg; 0.13 tsp sea salt; 0.13 tsp black pepper

Sardine Toasts with Calabrian Chili Aioli

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sardine Toasts with Calabrian Chili Aioli

Crispy sourdough slices topped with protein-rich sardines and a zesty Calabrian chili aioli, finished with a jammy soft-boiled egg and peppery arugula.

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NUTRITION

Protein

46.6g

Fat

27.3g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

1 slices sourdough bread

4.4 oz canned sardines

0.25 cup plain Greek yogurt

1 tsp Calabrian chili paste

1 tsp lemon juice

1 clove garlic

1 tbsp fresh parsley

1 tbsp red onion

0.5 cup arugula

1 large egg

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Bring a small pot of water to a boil, gently lower the egg in, and cook for 6.5 minutes for a jammy yolk.
2
Immediately transfer the egg to an ice bath for 3 minutes, then peel and halve.
3
In a small bowl, whisk together the Greek yogurt, Calabrian chili paste, lemon juice, minced garlic, salt, and pepper until smooth.
4
Toast the sourdough slices until golden and firm.
5
Spread a generous layer of the chili aioli onto each slice of toast.
6
Top with a handful of arugula followed by the drained sardines, breaking them slightly with a fork.
7
Garnish with sliced red onion, fresh parsley, and the soft-boiled egg halves.