truff kitchen
Romesco Naan Egg Sandwich
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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.
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