Baked Spanish Sardines and Eggs

Preheat oven to 450°F.

Prepare 2 ramekins or any small ovenproof baking dish. Crack 2 eggs in each ramekin. 

Spoon 3 to 5 tablespoons shredded Spanish sardines into each ramekin. Add some of the sauce from the bottled sardines. Add a handful of diced red and green peppers to each bowl. Season with salt and pepper.

Bake in the preheated oven for 10 to 15 minutes or until eggs are set.