Author Notes
A friend gave us tons of tomato seedlings this summer, and while growing tomatoes in Northern Minnesota is always a gamble (there's rarely enough heat to get most of the tomatoes to ripen), we managed to have a handful of hot weeks toward the end of summer and our tomatoes are coming into their own. So, it's tomato everything! Pan con tomate is a favorite snack during tomato season (when I'm not having a tomato sandwich Merrill-style) , and I like it at breakfast too. Inspired by a photo I saw on Pinterest (oh yeah, I do love poking around Pinterest) I decided to top some morning slices of pan con tomate with fried eggs. We were instantly in love with our new breakfast treat. —fiveandspice
Ingredients
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4
thick slices of country style bread
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olive oil
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1
fat clove of garlic, peeled
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1
large ripe tomato, cut in half
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4
large eggs
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salt and pepper
Directions
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Brush the slices of bread on both sides with a bit of olive oil and toast in the oven or a toaster oven, at about 375F, until golden and crisped.
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Remove the toasts from the oven and rub them well first with the clove of garlic and then with the cut side of the tomato, generously squeezing the tomato innards out onto the toasts as you rub. Sprinkle the toasts with a little salt and pepper.
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Coat a large skillet or frying pan with a thin layer of olive oil and heat to medium high. Crack the eggs into the pan, sprinkle with salt and pepper, then cover the pan and cook the eggs until the whites are set but the yolks are still runny. Top each piece of toast with one of the eggs and serve.
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