Appetizer

Crispy Shallot & Anchovy Cakes with Roasted Red Pepper Romesco & Fried Egg

Name: Crispy Shallot & Anchovy Cakes with Roasted Red Pepper Romesco & Fried Egg
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 2 servings
Ingredients: 6 ounces waxy potatoes, peeled and cut into chunks; 2 salted anchovy fillets, rinsed; 1/4 cup fresh breadcrumbs; 1 large egg yolk; 1/2 teaspoon Dijon mustard; 1 teaspoon fresh thyme; Sea salt and cracked pepper to taste; 3 tablespoons high-heat oil, divided; 2 shallots, thinly sliced; 1 tablespoon caster sugar; 2 roasted red peppers (jarred is fine), roughly chopped; 1/4 cup blanched almonds, toasted; 1 garlic clove, minced; 2 tablespoons sherry vinegar; 3 tablespoons olive oil; 2 large eggs for frying

Crispy-edged, pillowy potato-and-anchovy cakes topped with a perfectly fried egg, silky romesco, and caramelized crispy shallots. The yolk breaks into the sauce, the anchovy adds deep savory depth, and the shallots provide sweet, crispy contrast—a show-stopping bite that surprises.

608calper serving 19gprotein 52gcarbs 37gfat 18min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this