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1
To make the sauce, combine peppers, tomatoes, garlic, almonds, bread crumbs and spices in a blender; puree until garlic and nuts are finely chopped, scraping down sides with a spatula as needed. Add vinegar.
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2
With machine running, slowly drizzle in 1/3 c. olive oil, adding more if necessary to form a sauce. Taste and season with salt and pepper, if desired. Can be made 3 days ahead, though the garlic will get stronger as it sits.
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3
For potatoes, preheat oven to 400 degrees. Toss potatoes and onions with 2 Tbsp. olive oil, cumin, and salt and pepper to taste. Spread out on a greased baking sheet and roast for 30-40 minutes, tossing halfway through, until crisp and golden.
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4
When potatoes have about 10 minutes remaining, heat a large non-stick saute pan over medium high heat. Add 1 Tbsp. olive oil, swirling to coat the bottom of the pan. Crack eggs into pan, season with salt and pepper, and reduce heat to medium. Cover and cook for 2-3 minutes for beautiful, sunny-side-up eggs.
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5
Right before serving, toss arugula with remaining 1 Tbsp. olive oil and lemon juice in a large bowl. Add warm roasted potatoes and toss very briefly so arugula just starts to wilt. Spoon a little romesco sauce onto each of four plates and mound the potato mixture on top. Top each portion with an egg (or two) and another drizzle of romesco sauce. Sprinkle with parsley and garnish with a parmesan crisp, if using.
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6
Note: To make fricos, shape little rounds of 2 Tbsp. grated Parmesan cheese each on a Sil-pat lined baking sheet. Bake in a 375 degree oven for 4-5 minutes until melted and golden. Store in an airtight container for up to 3 days.)
