Romesco Eggs

If you’re looking to woo a loved one or impress your friends over brunch, then look no further because this one goes all the way and then some more! It doesn’t take much to put this together, although it looks more complex than it really is. The creaminess of the romesco with its sweet pepper-y flavour pairs fantastically with eggs of any kind, and topping it all up with chilli oil accentuates the flavours a little more with a nice hint of heat. It’s always a good idea to have a side of greens, and they additionally bring a nice spark of freshness to the ensemble.

Romesco Eggs

Ingredients

For the Romesco Sauce

  • 2 romano peppers, seeds removed and diced

  • 1 clove garlic

  • 1/2 tbsp olive oil

  • Salt to taste

  • 1 bird’s eye chilli

  • 1 tbsp olive oil

  • 1 slice sourdough bread, crust removed

  • 7-8 cashews

  • 60 ml water

For the Poached Eggs

  • 2 eggs

  • 1 pot of water

  • Dash of vinegar

For the Salad

  • Handful mixed salad leaves

  • 1 tsp olive oil

  • Salt + Pepper

For the Chilli Oil

  • 1 tbsp butter

  • 1 tbsp olive oil

  • 1/4 tsp chilli flakes

  • 1/8 tsp mild chilli powder

  • Pinch of salt

Method of Preparation

  1. Pre-heat the oven to 200°C fan.

  2. Toss the romano peppers + garlic with 1/2 tbsp olive oil and a pinch of salt. Transfer to a lined baking tray. Roast for 20 minutes. Remove from the oven, and allow it to cool.

  3. Add the roasted romano peppers + garlic with the remaining ingredients for the romesco sauce to a blender and blend well. Set aside.

  4. For the poached eggs - bring a pot of water to a gentle boil. Add a dash of vinegar. Make sure that the water is not bubbling at the top, reduce the heat to medium. Crack open an egg and transfer to a small bowl/ramekin. Create a whirlpool in the water by swirling a spoon in quick circular motion, and gently drop the egg at the surface of the water. Allow it to cook for 3-4 minutes, before removing with a slotted spoon. Drain any excess water with a paper towel, and transfer to a plate. Repeat the process for the next one.

  5. For the salad - toss the leaves with the oil + salt + pepper, and set aside.

  6. For the chilli oil - add the butter to a pan on low heat, and allow it to melt gently. As it foams, turn off the heat. Add the olive oil + chilli flakes + chilli powder + salt and let it infuse for at least 10 minutes.

  7. Bringing it all together - add a layer of the romesco sauce to a plate. Top with some salad. Add the poached egg and top. And finish off with a drizzle of the chilli oil.

  8. Serve with a side of sourdough bread to sop up all that delightful sauce.

Note: Prepare the salad and chilli oil while the roasted romano peppers + garlic cool. Then poach the eggs, and finally blend the sauce before plating it all up.