Eggs, meet your dream sauce. It’s a little spicy, a little sweet, and so good I had this two breakfasts in a row.
Salsa Romesco on Olive Oil-Fried Eggs
(adapted from Mark Peel)
Serves 2 with leftover sauce.
1/4 c. olive oil, plus more for roasting + frying
1 small tomato, cut in half
1 medium bell pepper, top cut off, ribs + seeds removed
3 garlic cloves, unpeeled
1 TB almonds, toasted
1 TB hazelnuts, toasted, skins removed
1/4 a slice of toasted bread
1 TB red wine vinegar
1/8 tsp. cayenne
2 slices of any kind of rustic bread
chives, for garnish
Preheat the oven to 400ºF and line a baking sheet with foil or parchment paper. Toss the tomato halves and bell pepper with some olive oil, salt + pepper and place them cut-side down on the baking sheet. Roast for 45-60 minutes, until wrinkled and slightly blackened. Let cool, then peel the skins off.
Put the garlic cloves in a small dish, drizzle with olive oil, and roast until soft, about 20 minutes. (Or put the garlic in at the same time as the tomato + pepper and just take it out sooner.) Let cool, then remove the cloves from the skins, reserving the infused oil.
In the bowl of a food processor, pulse the nuts together. Add the toasted 1/4 slice of bread and pulse until it forms a coarse paste. Add the tomato, pepper, garlic, garlic oil, vinegar, cayenne, olive oil and process until smooth and creamy. Add salt + pepper to taste.
Toast the bread, drizzle with olive oil. Fry the eggs to your liking. Slide them onto the toast, spoon the salsa on top, and garnish with chives.