preparation

• 1 Heat abundant olive oil in a small frying pan, when the oil is smoking hot, crack in the egg.
• 2 Using a spoon, “baste” the white of the egg with the oil.
• 3 Cook for about two minutes until the edges are crisp and the yolk still runny.
• 4 Serve with the escalivada.
• 5 Salt and pepper according to taste, drizzle with Black Truffle Oil and decorate with fresh parsley.
• 6 For the escalivada:
  
  Roast, whole, red pepper, eggplant and onion, on high heat in the oven, or on a grill, until the skin is charred on the outside.
  
• 7 Remove and allow to cool.
• 8 Peel burnt skin, remove all seeds from the red pepper, and cut into strips.
• 9 Season with extra virgin olive oil, salt and pepper, and optionally a drop of red wine vinegar.