truff kitchen
Romesco Naan Egg Sandwich
Cook Time
20 minutes
Prep Time
10 minutes
Servings
4
Ingredients
TRUFF Romesco Sauce:
1/2 cup TRUFF Black Truffle Arrabbiata Pasta Sauce
1/2 cup TRUFF Black Truffle Pomodoro Pasta Sauce
1 cup jarred roasted red peppers, drained
1/2 cup slivered almonds
1 tablespoon sherry vinegar
2 tablespoons butter, softened
8 mini naan flatbreads
8 eggs
1/4 cup cherry tomatoes, halved
1/4 cup jarred roasted red peppers, drained and diced
1/4 cup pickled red onions, drained and sliced
2 tablespoons fresh cilantro
2 tablespoons fresh basil
Shop Recipe
Product not found
Product not found
Romesco Naan Egg Sandwich
While you may not be familiar with Romesco, it’s sure to become your new favorite sauce.
In addition to the traditional ingredients for this spanish-style sauce, we included TRUFF Black Truffle Pomodoro Sauce and TRUFF Black Truffle Arrabbiata Sauce for a flavor profile that packs a punch! Add your Romesco to buttery naan paired with fried eggs and fresh veggies for a breakfast sandwich you’ll want to make every morning!
Instructions
- Place TRUFF Black Truffle Arrabbiata Pasta Sauce, TRUFF Black Truffle Pomodoro Pasta Sauce, roasted red peppers, almonds, and sherry vinegar in a food processor and blend until smooth.
- Add the sauce to a small saucepan and bring to a low simmer over medium heat.
- Simmer for 10 minutes, stirring frequently.
- Remove from the heat and set aside.
- Melt butter in a skillet over medium heat.
- Once melted, add the naan, and toast, about one minute per side.
- Remove from the skillet, repeat with the remaining naan, and set aside.
- Crack eggs into the hot skillet, and cook sunny side-up until the egg whites have set, about two and a half minutes.
- Spread romesco sauce over four of the toasted naan
- Top the naan with fried eggs, tomatoes, roasted red peppers, red onion, cilantro, and basil.
- Top each with the remaining toasted naan and serve.
SHARE