Recipe courtesy of Chef Mark Peel, Campanile, Los Angeles
- 1 small tomato, cut in half
- 1 ¼ cups extra virgin olive oil, divided
- 1 tsp. kosher salt
- 3 cloves garlic, unpeeled
- 1 Tbsp. almonds, blanched, toasted
- 1 Tbsp. hazelnuts, toasted, skins removed
- ¼ slice bread, toasted
- 1 medium red bell pepper, roasted, coarsely chopped
- 1 Tbsp. red wine vinegar
- 1/8 tsp. cayenne pepper
- 4 medium eggs
- 4 small slices sourdough batard, toasted
- Garnish with fresh chives, optional
For the romesco
- Preheat the oven to 350°.
- Drizzle the tomato halves with a tablespoon of the California Olive Ranch extra virgin olive oil and a pinch of salt. Place the tomatoes, cut side down, on a baking sheet, and roast 45 to 60 minutes or until they are soft and the skin has wrinkled and blackened slightly. Allow to cool, and then peel. Place the garlic in a very small, ovenproof skillet, and cover halfway with a portion of California Olive Ranch extra virgin olive oil. Roast about 20 minutes or until the garlic is soft and malleable. Cool and separate pulp from the skin. Reserve the garlic infused oil and set aside. Place nuts in bowl of food processor and pulse twice.
- Add ¼ slice of toast to processor and pulse until the mixture forms a coarse paste. Add the tomato, pepper, vinegar, roasted garlic, reserved garlic oil, pepper and salt to taste. Pulse motor until mixture is smooth. Add another ¼ cup of California Olive Ranch extra virgin olive oil slowly and pulse until well blended. Taste and adjust seasonings.
For the olive oil fried eggs
- Pour enough of the remaining extra virgin olive oil into a large skillet to cover the bottom with 1/4 inch of oil. Heat until hot.
- Gently crack egg and add one at a time to hot oil, frying to desired yolk hardness.
- Place one fried egg on one slice of toasted sourdough, top with a spoonful of the Romesco Sauce, and Garnish with fresh, chopped chives if desired. Serve immediately.