hey I just made advoca's egyptian omellete. It's really good the taste of coriander and sardine (actually anchovy) is sublime.
I made one plain (w/o anchovy) and one with anchovy. The plain one I boiled in butter/oil and the anchovy in pork fat/oil. I dont think it matters what it fries in. My wife is not big on anchovy but I like to put it in foods and see if she can taste it. She had the plain one first, then I served her the anchovy and she said it was sort of fishy. she like that one too. My 2 1/2 yr. old daughter ate a lot of the anchovy one, she asked for seconds and thirds. I was impressed.
I served it w/ a little sour cream. I wonder if a mint sauce would be good or maybe some Lowry's seasoning?