Steak Eggs With Romesco Sauce

Ingredients

• For the steak and eggs:
• 1 1/2 pounds russet potatoes, cut into 1-inch cubes
• 6 tablespoons vegetable oil, divided
• 1 tablespoon kosher salt, divided (plus more for the eggs)
• 1 to 1 1/2 pounds skirt steak
• 6 large Eggland’s Best eggs
• 3 tablespoons chopped fresh herbs (such as oregano and/or parsley)
• Romesco sauce
• Sliced scallions, for garnish
• For the romesco sauce:
• 1 slice white bread
• 4 cloves garlic, smashed
• 1 cup sliced almonds
• 1 (24-ounce) jar roasted red peppers, drained and liquid reserved
• 2 tablespoons tomato paste
• 1 tablespoon sherry vinegar
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons extra-virgin olive oil

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