• 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.

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