5 Ingredients or Fewer

Pan con Tomate with Fried Eggs

September  5, 2013
3 Ratings
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

  • Serves 4
  • 4 thick slices of country style bread
  • olive oil
  • 1 fat clove of garlic, peeled
  • 1 large ripe tomato, cut in half
  • 4 large eggs
  • salt and pepper
In This Recipe
  1. 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.
  2. 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.
  3. 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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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

1 Review

cucina D. August 4, 2014
one of my favorites, i have made pan con tomate for breakfast lunch and dinner since my first trip to Spain... i enjoy this simple pan with cured meats like iberico ham and proscuitto di parma, but i really love your idea of adding an egg. my favorite is soft cooked with the runny yolk, thanks for my next inspired breakfast :)