Olive Oil Fried Eggs with Spanish Pantry Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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Spanish Pantry Sauce:

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

Olive Oil Fried Eggs:

8 1 1/2-inch-thick slices crusty Italian bread

1 3/4 cups olive oil

8 eggs 

Kosher salt and fresh ground pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Cook’s Note

The Spanish Pantry Sauce can be stored in an airtight container in the refrigerator for up to 1 week.