Breakfast, Brunch, Sauces

Spanish Romesco Sauce with a Fried Egg on Toasted Italian Bread

Spanish Romesco Sauce with a Fried Egg and Toasted Italian Bread

Recipe serves 4. Left over sauce can be refrigerated.

  • 1 large red bell pepper, sliced with ribs and seeds removed
  • 1/3 cup olive oil, plus more for cooking
  • 2 garlic cloves, pounded and sliced in half lengthwise
  • 1/4 red wine vinegar
  • * 1/4 cup red wine such as a Merlot or a dry Cabernet Sauvignon. * You may substitute the red wine with water.
  • 1/2 cup toasted slivered almonds
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 long slices Italian bread, cut in half and toasted (or 4 small slices)
  • 4 eggs
  • cracked peppercorn for egg
  1. In a large skillet heat to medium-high 2 tablespoons olive oil or grapeseed oil. Saute bell pepper in oil until soft and blackened a bit.

    Roasted Red Bell Pepper

  2. Heat a small skillet to LOW. Add 1/3 cup olive oil and garlic and simmer garlic until it starts to brown. Turn off heat, remove garlic from oil and set both ingredients aside.
  3. In a high-speed blender (such as Vitamix) add the following ingredients in this order (liquids first): wine vinegar, wine, the garlic-infused olive oil, garlic, bell pepper, almonds, breadcrumbs, salt and pepper.
  4. Blend on low and quickly increase speed to high. Blend until in reaches a smooth yet lumpy texture. The longer you blend the smoother the texture. Use your blender wand to push the dry ingredients towards the blade if necessary. (If your blender does not have a wand, stop the blender, then push the dry ingredients towards the bottom with a wooden spoon to blend the ingredients well.)  If sauce is too thick add more water. If sauce is too thin and more breadcrumbs.
  5. Toast your bread.
  6. Fry your eggs over easy.
  7. Pour Romesco sauce over the toast. Top with fried egg. Season with cracked pepper.


4 thoughts on “Spanish Romesco Sauce with a Fried Egg on Toasted Italian Bread

  1. This sounds delicious, and really open to variation… going on my “things to try” board:

    Posted by Dave | April 25, 2012, 9:16 pm
    • Wow, sweet! When I saw your smoked tea fish post I immediately thought of Lapsang. I used to sell loose leaf tea at my local farmers market and a lady would always come by my booth to buy Lapsang Souchang (sp?) she said she used it for cooking! My most popular tea wasn’t even a tea. It was tisane – small pink dried rose buds for tea.

      Posted by unwind cooking | April 25, 2012, 9:23 pm
  2. Love simple egg dishes like this

    Posted by myfangalicious | April 7, 2012, 1:09 pm

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