Pan con tomate (Spanish tomato bread) with fried egg
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Pan con tomate (Spanish tomato bread) with fried egg
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Spanish pan con tomate is a rustic dish with simple ingredients. It's perfect for breakfast with a fried egg on top.
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Ingredients
- 1 large ripe heirloom tomato or 2 – 3 medium tomatoes
- 4 lices of rustic bread
- extra virgin olive oil
- 1 small clove garlic
- sea salt flakes such as Maldon
- Salted butter to fry the eggs
- 2 – 4 free-range eggs
Instructions
- First, cut your tomato in half across the widest part and grate the flesh on a box grater. You will be left with just the skin. Drain the tomato pulp in a fine-mesh sieve to drain out any watery bits.
- Brush the bread generously with olive oil and either toast under a grill in the oven or even more easily in an air fryer. I set my Air Fryer to 180c/350F and toast the bread for a few minutes until shatteringly crisp.
- Rub a clove of garlic over the toast once it’s done.
- When you are ready to serve, fry your eggs in butter that has started to brown in a pan. Spoon the brown butter over the egg whites to cook and crisp up and turn golden. Crispy lacy whites are so delicious.
- Spoon the strained tomato flesh onto the toast. Sprinkle generously with salt and add a little more olive oil if you like.
- Top with your fried eggs and enjoy.
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