Delicous, healthy, and ready in 10 minutes! The romesco sauce is adapted from Bon Appetit with some slight modifications. You will end up with a fair bit of romesco sauce leftover…but don’t fret! You will discover it is delicious on many things! Think fish, pasta, vegetables…
2-4 eggs (I used 1 per serving)
19 oz can or jar of cannellini (white kidney) beans
1/2 cup finely grated parmesan cheese, plus more for garnish
2 tablespoons butter
Garnish with parsley, chopped
2 large roasted red bell peppers from a jar
2 garlic cloves
1/2 cup almonds, lightly toasted
1/4 cup tomato puree or canned tomatoes
2 tablespoons chopped parsley
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
1/4-1/2 teaspoon cayenne pepper, to taste
1/2 cup extra virgin olive oil
Fine sea salt and pepper to taste
Set small/medium pot to boil. Once water is boiling, add eggs. Continue to boil for 7 minutes. Drain, and rinse with cold water.
Meanwhile, get started on the romesco sauce. Add red bell peppers, garlic, almonds, tomatoes, parsley, sherry vinegar, paprika, and cayenne to a blender or food processor. Pulse until very finely chopped. With the motor running, slowly add the oil. Process until smooth. Season to taste with salt and pepper.
Drain and rinse the beans. Add to a microwave safe bowl, along with the parmesan cheese and butter. Microwave for 1-2 minutes until mixture is warm and the cheese is melted, stirring about every 30 seconds. Stir in 1/2 cup of romesco sauce.
Garnish the bean mixture with parsley and more grated parmesan cheese. If you haven’t already, peel the eggs, slice in half, and place on top of the beans. Season the egg with salt and pepper. Serve immediately.
Tip: adding 1 teaspoon of baking soda to the water will make eggs easier to peel.
Keywords: eggs, egg, beans, romesco, spanish, parmesan, cheese, breakfast, lunch, quick, easy, healthy, red pepper, tomato, parsley