INGREDIENTS
4
fresh eggs (or more, for serving more people)
Romesco Sauce:
1 cup
Muir Glen fire-roasted crushed tomatoes
1 cup
roasted red peppers, drained
1
garlic clove, crushed
1/2 cup
raw slivered almonds
Himalayan sea salt
2 tsp
paprika
Spicy Option: 1 tsp cayenne pepper
Vegetables (I buy in-season fresh vegetables):
Asparagus
Carrots
Brussels Sprouts
White Sweet Potatoes
Onion
Spinach
1 tbsp
extra-virgin olive oil
Sprinkle Himalayan sea salt