This dish is a no-brainer for a simple brunch. Romesco is a full-flavored beauty of a sauce, thickened with nuts and redolent with smoked paprika. The Romesco cooks for a while and then the eggs are nestled in it. Thirty minutes later, you have a beautiful meal, with some crisps alongside for nibbling. This is also great served over grits.
Preheat a slow cooker on high heat for at least 15 minutes and preheat the oven to 425°F. Toss the peppers, tomatoes, shallots, garlic, bread, and hazelnuts with 2 tablespoons olive oil, 1 tablespoon of salt, and the black pepper. Place on a sheet tray and into the oven and cook for 15 minutes or until the mixtures has softened and developed some brown coloring.
Place the mixture into a blender, add the remaining olive oil, red pepper flakes, paprika, and vinegar. Blend until smooth.
Add the puree to the preheated slow cooker. Add 1½ cups of water, stir to combine, cover with the lid, and cook on high heat for 30 minutes. Reduce the heat to low and cook for another 10 minutes.
Uncover the cooker, then crack the eggs, one-by-one, into the romesco, by holding the eggs very close to the sauce, so that they almost nestle into it rather than spreading out. Be careful, lest you burn your fingers! Try to fit as many eggs as you can, without over-crowding the cooker. My large one fit 8 eggs comfortably. Cover the cooker with the lid and cook for 30 minutes exactly, as to not overcook the eggs.
Serve the eggs immediately, sprinkled with the chopped parsley, some of the potato chips, and more potatoes on the side for brunch time snacking.
Slice the potatoes paper thin with a mandolin. Immerse the potatoes in cold water to rid them of some of their starch for 20 minutes, then dry them really well. You may want to use a hair dryer. For real. You want them really dry so that when you fry them, the oil doesn’t spit out at you (oil and water no amigos.)
Heat the canola oil in a large pot over medium-high heat to reach and maintain a temp of 300°F. Add the dried, sliced potatoes, to the hot oil and cook for 5 minutes, stirring frequently, until they are golden brown and crispy. Do this in batches as to not overcrowd the pot and lower the temperature of the oil. With a slotted spoon, remove the crisp potatoes from the oil and place them onto a paper towel lined plate to drain any excess oil. Season each batch immediately with a pinch of salt.
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