Romesco Eggs
with Pecorino and Basil
with Pecorino and Basil
I recently made a Romesco-based pasta dish and my love for the sauce was immediately reignited: after making a fresh batch and adding some to a pan, I let my eggs sizzle in it and top with freshly grated pecorino and basil. This is all made even better on top of butter-griddled toast 🍞
Ingredients:
for the romesco
One 16-ounce jar of roasted red peppers, drained
½ cup roasted, unsalted almonds
4 large garlic cloves, peeled and smashed
3-4 small oil-packed sun-dried tomatoes
2 tbsp red wine vinegar or sherry vinegar
1 tsp sweet paprika
½ teaspoon sea salt, more to taste
¼ teaspoon chili powder
½ cup good olive oil
For the eggs
2 large eggs
2 Tbsp unsalted butter (Maple Hill is my favorite)
3 Tbsp freshly chopped basil
Freshly grated Pecorino Romano, to taste
Flaky salt and freshly ground black pepper
Directions:
To make the sauce, start by adding all Romesco ingredients to the blender (except for the olive oil). Blend, gradually increasing your speed until everything is mostly incorporated. Placing the blender back on its lowest setting, slowly pouring the half cup of olive oil in until you have a thick, creamy sauce. Feel free to stop blending until just combined if you like your Romesco on the crunchier side with more texture from the almonds.
Add your sauce to a jar for later use (slathered on chicken thighs, over roasted carrots, with pasta, drizzled over butter beans, as a serving sauce for a ribeye…)
To make the eggs, heat your butter in a non-stick pan over a medium flame for about 5 minutes, once bubbling, add 3-4 tbsp of sauce to the center of the pan, spreading it around slightly to create space to add the eggs.
Crack two eggs into the sauce, cover the pan with a lid and leave undisturbed for 5 minutes.
Check in on the eggs, setting the heat to low and remove the lid. Continue to let the eggs cook for another 2 minutes. Once the top is set to your liking, plate the eggs.
Shower the eggs with pecorino, basil, flaky salt and freshly ground pepper. Enjoy!