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.