Daphne’s Spanish Pantry Sauce is a great condiment for eggs with sundried tomatoes, roasted red peppers, fresh parsley, and almonds. Frying the eggs in olive oil while basting gives the eggs a beautiful, puffy crust and is perfect on crusty Italian bread

Ingredients

Spanish Pantry Sauce:

• ¼ cup olive oil

• ¼ cup fresh parsley leaves

• 2 tablespoons whole almonds 

• 1 teaspoon smoked paprika 

• 1 teaspoon kosher salt 

• ½ teaspoon fresh ground pepper 

• 6 jarred sundried tomatoes packed in oil

• 3 jarred roasted red peppers

• 1 clove garlic

  Olive Oil Fried Eggs:

• 8 1½-inch-thick slices crusty Italian bread

• 1 ¾ cups olive oil

• 8 eggs 

• Kosher salt and fresh ground pepper

Directions

1. For the Spanish Pantry 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. This sauce can be stored in the fridge in a closed container up to a week

2. For the eggs: Preheat the oven to 425 degrees F. Place the bread on a baking sheet. Brush the bread with ¼ cup of the olive oil. Toast in the oven until toasted and lightly browned, 6 to 8 minutes.

3. Heat the remaining 1½ cups olive oil in a large nonstick sauté 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.

4. 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.