To make the romesco sauce, add in 5 jarred roasted red bell peppers into a food processor, along with a 1/4 cup of tomato paste, 8 roasted hazelnuts, 8 roasted almonds, a clove of garlic, 1 tsp sherry vinegar, 1/4 cup extra virgin olive oil and season with sea salt & black pepper, run the food processor on a low speed for 2 to 3 minutes or until you end up with a creamy sauce, set aside

Heat a fry pan with a medium heat and add in 1/4 cup extra virgin oive oil, after 3 minutes add an egg into the pan and cook for 1 minute without moving, then using a spatula, splash the hot oil over the egg to cook the yolk, remove the egg from the pan and continue to fry the rest of the eggs in this method, then season the fried eggs with sea salt & black pepper

Cut 1 baguette into 4 inch pieces (10 cm), then cut each one in half lengthwise

Spread the reserved romesco sauce in the inside of the baguette slices, then add in a couple slices of thinly sliced Manchego cheese, top off with a fried egg and handful fresh arugula, enjoy!