A breakfast with fresh flavours of the Mediterranean
Pan Con Tomate Eggs is inspired by the classic Catalan tapas dish ‘pan con tomate’. Freshly grated tomato is mixed with olive oil, lemon juice and a pinch of salt. It’s so simple, yet so incredibly delicious. And best of all, it takes less than 10 minutes to prepare.
What is Pan con Tomate?
Pan con Tomate is a traditional dish from Catalonia, famously served as tapas in bars and restaurants. The ingredients are simple: Freshly grated tomatoes are mixed with olive oil and salt. The tomato mixture is then spread on fresh or toasted bread. Sometimes a squeeze of lemon is added for an extra kick.
Pan con Tomate Ingredients
Ripe tomatoes are essential for the recipe to really work. With only olive oil, citrus and salt as partners, the tomato is responsible for creating the flavour base. To avoid underwhelming results, make sure your tomatoes are soft, juicy and begging to be grated!
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Recipe: Pan Con Tomate Eggs
Pan Con Tomate Eggs
Ingredients
- 1 large very ripe tomato
- High-quality tasting olive oil
- Squeeze of lemon or lime juice
- Sea salt flakes, preferably Maldon
- 1 – 2 eggs
- 2 slices of crusty white bread
- A few basil leaves for garnish
Instructions
- Using a box grater, grate the tomato into a bowl. Discard any leftover tomato skin.
- Add a good drizzle of olive oil followed by a squeeze of lemon or lime juice. Season with sea salt flakes. Taste to make sure it's to your liking. Add more oil, citrus or salt if needed.
- Heat some oil in a frying pan and when nearly smoking, crack in the egg or eggs. Fry until the edges are crispy and the white is set. Do not flip. Season with salt.
- Toast bread. Drizzle with olive oil. For extra flavour, rub the bread with a fresh garlic clove that's been cut in half to expose the inside. Sprinkle with salt.
- Pour the grated tomato mix into a bowl. Top with the fried egg and some basil leaves. Serve with toasted bread.