Cooked sunny side up or over easy, the egg's yolk becomes a rich sauce for the cauliflower.
6 cups cauliflower florets, cut no larger than 1 in.
3 large garlic cloves, thinly sliced
1 shallot, chopped
1 1/2 teaspoons minced ginger
2 oil-packed anchovy fillets, minced
2 small tomatoes, canned or fresh, minced
1/2 to 1 tsp. red chile flakes
9 tablespoons extra-virgin olive oil, divided
Kosher salt and pepper
1/3 cup flat-leaf parsley leaves, coarsely chopped
4 large eggs
How to Make It
Put oven rack in top third of oven and preheat to 450°. Combine cauliflower, garlic, shallot, ginger, anchovies, tomatoes, chile flakes, and 8 tbsp. oil in a bowl. Season to taste with salt and pepper.
Transfer to a rimmed baking sheet, spread in a single layer, and roast until cauliflower is just tender and beginning to brown on the edges, about 15 minutes. Sprinkle with parsley.
Heat remaining 1 tbsp. oil in a large nonstick skillet over medium-high heat. Carefully crack eggs, one at a time, into hot oil. Season eggs to taste with salt and pepper. Fry until edges begin to brown and white is almost set near the yolk, about 1 minute. Flip eggs and cook 15 seconds more for over easy.
Divide cauliflower among 4 wide, shallow bowls. Top each with a fried egg.
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