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 + frying1 small tomato, cut in half1 medium bell pepper, top cut off, ribs + seeds removed3 garlic cloves, unpeeled1 TB almonds, toasted1 TB hazelnuts, toasted, skins removed1/4 a slice of toasted bread1 TB red wine vinegar1/8 tsp. cayenne2-4 eggs2 slices of any kind of rustic breadchives, 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.

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
2-4 eggs
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.

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    Note to self: make this next Sunday.
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xo breakfast