Olive Oil Fried Eggs with Spanish Pantry Sauce

1. 1

   For the sauce: Combine the oil, parsley, almonds, paprika, salt, pepper, tomatoes, red peppers and garlic in a food processor and pulse until smooth.

2. 2

   Taste and adjust the seasoning if necessary.

3. 3

   For the eggs: Preheat the oven to 425 degrees F. Place the bread on a baking sheet.

4. 4

   Brush the bread with 1/4 cup of the olive oil.

5. 5

   Toast in the oven until toasted and lightly browned, 6 to 8 minutes.

6. 6

   Heat the remaining 1 1/2 cups olive oil in a large nonstick saute pan set over medium heat.

7. 7

   Crack 4 of the eggs into the pan making sure each egg has enough room for the white to spread out.

8. 8

   Fry the eggs and, using a spoon, carefully baste them with the olive oil to cook the tops.

9. 9

   Cook until the edges of the whites start to get golden brown and crispy, 3 to 4 minutes.

10. 10

    Transfer to a plate.

11. 11

    Repeat with the remaining 4 eggs.

12. 12

    Lay 2 pieces of toast on a plate and top each with a fried egg.

13. 13

    Season the eggs with a sprinkle of salt and pepper and finish with a heaping spoonful of the Spanish pantry sauce.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.