OLIVE OIL FRIED EGGS WITH SPANISH PANTRY SAUCE

Olive Oil Fried Eggs with Spanish Pantry Sauce image

Provided by Daphne Brogdon

Time 35m

Yield 4 servings

Number Of Ingredients 13

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
8 1 1/2-inch-thick slices crusty Italian bread
1 3/4 cups olive oil
8 eggs
Kosher salt and fresh ground pepper

Steps:

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.