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