Salsa Romesco on Olive Oil Fried Eggs (Soy-Free)

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Published in the California Country Magazine, January/February 2007; Created by Chef Mark Peel, Campanile, Los Angeles

Serves: 4

Ingredients:

  • 1 small tomato, cut in half
  • 1 1/4 cups extra virgin olive oil, divided
  • 1 tsp. kosher salt, divided
  • 3 cloves garlic, unpeeled
  • 1 tbsp. almonds, blanched, toasted
  • 1 tbsp. hazelnuts, toasted, skins removed
  • 1/4 slice bread, toasted
  • 1 medium red bell pepper, roasted, coarsely chopped
  • 1 tbsp. red wine vinegar
  • 1/8 tsp. cayenne pepper
  • 4 medium eggs
  • 4 small slices sourdough batard, toasted
  • Fresh chopped chives (optional garnish)

Directions:

Preheat oven to 350 degrees. Drizzle tomato halves with 1 tbsp. of the olive oil and a pinch of salt. Place cut-side down on a baking sheet and roast 45 to 60 minutes or until tomatoes are soft and the skin has wrinkled and blackened slightly. Allow to cool, then peel. Place garlic in a small, ovenproof skillet and cover halfway with a portion of the olive oil. Roast about 20 minutes or until garlic is soft and malleable. Cool and separate pulp from skin. Reserve garlic-infused oil and set aside.

Place nuts in the bowl of a food processor and pulse twice. Add 1/4 slice of toast to processor and pulse until mixture forms a coarse paste. Add tomato, garlic, reserved garlic oil, bell pepper, vinegar, cayenne pepper and salt to taste. Pulse motor until mixture is smooth. Slowly add another 1/4 cup of the olive oil and pulse until well blended. Taste and adjust seasonings.

Pour enough of the remaining olive oil into a large skillet to cover the bottom with 1/4 inch of oil. Heat until hot. Gently crack eggs and add one at a time to hot oil, frying to desired yolk hardness. Place one fried egg on one slice of toasted sourdough, top with a spoonful of Salsa Romesco and garnish with chives, if desired. Serve immediately.

 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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