Recipes
Pan con Tomate (Spanish Tomato Bread with Fried Egg)
Pan con tomate is a Spanish-style grilled bread topped with grated tomatoes and garlic. Our version is finished off with a perfectly fried egg for some additional protein. Ready in just 10 minutes, it's perfect for a quick breakfast or light lunch.
Serves
2
Prep Time
5 min
Cook Time
10 min
Print RecipeIngredients
- 7 tbsp (105 mL) Extra virgin olive oil (3 tbsp for frying pan, 4 tbsp for tomato mixture)
- 2 slices country sourdough bread
- 1 beefsteak tomato, sliced in half
- 2 cloves garlic
- Salt, to taste
- Pepper, to taste
- Zest of Lemon
- 2 eggs
Instructions
- Step 1
Heat a drizzle of olive oil in a pan. Toast the sliced sourdough for about 3 minutes per side, or until lightly golden.
- Step 2
Grate the tomato and garlic on the fine side of a box grater, discarding the skins. Season the tomato pulp with olive oil, salt, and pepper. While the bread is still warm, rub each slice with a peeled raw garlic clove. Spoon the seasoned tomato over the toast and serve immediately with a fried egg on top.
Nutrition Facts
| Per 1 slice (242 g) serving | |
|---|---|
| Calories | 630 |
| Fat | 48 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Carbohydrate | 34 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 12 g |
| Sodium | 640 mg |
