Olive Oil Fried Eggs with Spanish Pantry Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 662
- Total Fat
- 55
- Saturated Fat
- 9
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 320
- Sodium
- 548
- Total: 35 min
- Active: 25 min
Ingredients
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
Directions
- 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.
Cook’s Note
The Spanish Pantry Sauce can be stored in an airtight container in the refrigerator for up to 1 week.