To make the romesco sauce, pan roast 8 blanched almonds and 8 blanched hazelnuts under a medium heat until they´re lightly toasted (4 to 5 minutes), add 5 jarred roasted red bell peppers into a food processor, a 1/4 cup of canned tomato concentrate, 1 clove of garlic, the toasted almonds & hazelnuts, 1/2 tsp red wine vinegar, 1/4 cup extra virgin olive oil and season generously with sea salt & black pepper, process on a low speed for 2 to 3 minutes, or until everything is well combined and you end up with a creamy texture, set aside
Grill 4 slices of bread on a pan or in a toaster until lightly toasted, just to give the bread some texture
Heat a small fry pan with a medium-high heat and add in a generous 1/4 cup of extra virgin olive oil, after 3 minutes start cooking your eggs, one at a time, the secret to getting the perfect crispy fried egg is to not flip the egg, once you add the egg slightly tilt the pan and let the hot olive oil cook the egg whites, after about 90 seconds, the egg should be crispy underneath, egg whites done and the egg yolk still creamy, remove from the pan and continue to cook your eggs, one at a time, once they´re all done, season them with a little sea salt and black pepper
Spread some of the romesco sauce on each piece of toast, add one egg on top and garnish with fresh parsley, enjoy!
Get the 1836 Extra Virgin Olive Oil I used to make this recipe