- 3 small eggs
- 1 cup Romesco Sauce
- 1 tablespoon Arbequina or other good olive oil
- Flaky sea salt
- A few sprigs of fresh parsley
In a small saucepan, bring 4 cups of water to a boil.
Add the eggs; reduce the heat and simmer for 6 minutes, depending on the size of the eggs.
Run the eggs under cold water, peel and halve; the eggs should have nice golden, creamy yolks.
On a large plate, spoon dollops of Romesco Sauce, then nestle in the egg halves. Finish with a dab of Romesco, a drizzle of olive oil, a sprinkle of sea salt and a parsley leaf or two.