| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup olive oil
- 1/4 cup fresh parsley leaves
- 2 tablespoons whole almonds
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 6 jarred sundried tomatoes packed in oil
- 3 jarred roasted red peppers
- 1 clove garlic
- 8 1 1/2-inch-thick slices crusty Italian bread
- 1 3/4 cups olive oil
- 8 eggs
- Kosher salt and fresh ground pepper
Instructions
- For the sauce: Combine the oil, parsley, almonds, paprika, salt, pepper, tomatoes, red peppers and garlic in a food processor and pulse until smooth. Taste and adjust the seasoning if necessary.
- For the eggs: Preheat the oven to 425 degrees F. Place the bread on a baking sheet. Brush the bread with 1/4 cup of the olive oil. Toast in the oven until toasted and lightly browned, 6 to 8 minutes.
- Heat the remaining 1 1/2 cups olive oil in a large nonstick saute pan set over medium heat. Crack 4 of the eggs into the pan making sure each egg has enough room for the white to spread out. Fry the eggs and, using a spoon, carefully baste them with the olive oil to cook the tops. Cook until the edges of the whites start to get golden brown and crispy, 3 to 4 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.
- Lay 2 pieces of toast on a plate and top each with a fried egg. Season the eggs with a sprinkle of salt and pepper and finish with a heaping spoonful of the Spanish pantry sauce. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 662 |
| Total Fat | 55 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 320 mg |
| Sodium | 548 mg |
| Serving Size | 1 of 4 servings |
| Calories | 662 |
| Total Fat | 55 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 320 mg |
| Sodium | 548 mg |
Reviews
Really enjoyed this dish and I love your show! Sauce would also be great on pasta or as a dip for bread or veggies.
WOW…easy and yummy.The Spanish pantry sauce so good.Making this for friends soon.
Only change is I flipped the eggs to make the eggs go faster.Thanks!
Only change is I flipped the eggs to make the eggs go faster.Thanks!
This was a great dish – even tastier than I expected! I made it using a prepared herbed garlic bread from the bakery counter at the grocery store. The entire dish came together very quickly, so this will easily become a weeknight, meatless meal staple. And, that sauce… red, smoky gold! Only critique is that I found medium heat to be too hot, as the test egg I cooked got really brown and fried around the edge, and I was hit with popping oil several times. I turned down the heat to simmer, and the eggs turned out luxurious, with a crispy edge and creamy yolk. I might not cook eggs any other way now. 🙂