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Pan con tomate (Spanish tomato bread) with fried egg

Spanish pan con tomate is a rustic dish with simple ingredients. It's perfect for breakfast with a fried egg on top.

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Rub a clove of garlic over the toast once it’s done.
  4. 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.
  5. Spoon the strained tomato flesh onto the toast. Sprinkle generously with salt and add a little more olive oil if you like.
  6. Top with your fried eggs and enjoy.