From Salsa! by Sharon O'Connor
One taste of this exquisite salsa from the Catalan region of Spain and you’ll be a fan! Romesco is sensational drizzled over eggs and grilled fish, green onions, and asparagus. One of my favorite salsas!
Olive Oil Fried Eggs On Toast With Salsa Romesco
1/4 cup olive oil
4 large eggs
Salt to taste
4 slices French or Italian bread, toasted
1. In a large skillet, heat the olive oil over medium heat until shimmering. Gently crack the eggs into the hot oil. Reduce heat to low and cook until the whites are set. Tilt the pan slightly and baste the eggs with the oil that pools in the pan until the yolks are desired hardness. Sprinkle with salt.
2. Using a slotted metal spatula, transfer each egg to a slice of toast. Top with the salsa and serve at once.
Makes 4 servings
2 large red bell peppers
10 garlic cloves
1/2 cup extra-virgin olive oil, plus more for coating
12 blanched almonds
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon salt or to taste
1/4 teaspoon cayenne pepper or to taste
1. Roast the bell peppers under a preheated broiler, in a dry hot skillet, or over a charcoal grill until charred all over, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let cool for 5 minutes. Peel the charred skin, remove the stems and seeds, and coarsely chop.
2. Preheat the oven to 350° F. Rub the unpeeled garlic cloves with olive oil and spread in a pie tin or on a baking sheet. Bake in the preheated oven 10-15 minutes, or until soft. Spread the almonds and hazelnuts in a pie tin or on a baking sheet and bake 5-10 minutes, or until fragrant and very lightly brown. Transfer the nuts to a clean towel and rub to remove most of the skins.
3. In a food processor, pulse the almonds and hazelnuts until ground. Add the roasted garlic, bell peppers, vinegar, salt, and cayenne and process to make a thick puree. With the machine running, gradually drizzle in the 1/2 cup olive oil until emulsified.
Makes about 2 cups
When making the salsa, use best quality extra-virgin olive oil.