For the breakfast bowl:

1. Place a rimmed baking sheet in the lower third of the oven. Preheat the oven to 450˚F.
2. Toss the potatoes with 2 tablespoons vegetable oil and 1½ teaspoons salt. Remove the hot baking sheet from the oven and add the potatoes, arranging in a single layer. Return the pan to the oven and roast until tender and browned, about 30 to 35 minutes.
3. Meanwhile, pat the steak dry, and cut it in half crosswise. Season with remaining salt. Heat 2 tablespoons vegetable oil in a large skillet over high heat. Add the steak and cook until well browned, 4 to 5 minutes. Then flip and cook until the internal temperature reaches 125˚F for medium-rare, about 2 to 4 minutes more. Transfer to a cutting board to rest.
4. While the steak rests, add the remaining vegetable oil to the same skillet and crack in the eggs, working in batches if needed. Sprinkle them with salt as desired. Fry the eggs until the whites are set but the yolks are still runny (or to the desired doneness).
5. Toss the potatoes with the herbs. Thinly slice the steak against the grain. Serve the potatoes topped with sliced steak, some romesco, and a fried egg. Sprinkle with sliced scallions.

For the romesco sauce:

1. Toast the bread, then tear into small pieces and add to the carafe of a blender.
2. In a dry skillet set over medium-high heat, toast the garlic and almonds until golden in spots, about 5 to 6 minutes, stirring frequently. Add to the blender with the peppers, tomato paste, vinegar, smoked paprika, salt, and cayenne. Blend until well combined.
3. With the blender running, slowly add the oil and blend until mostly smooth. Add a little reserved red pepper liquid if needed. Store in an air-tight container in the refrigerator for up to 1 week or freeze for up to 3 months