Pan Con Tomate With Fried Eggs
- 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
- 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.
- 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.
- 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.
country style bread, olive oil, clove of garlic, tomato, eggs, salt
Taken from food52.com/recipes/23796-pan-con-tomate-with-fried-eggs (may not work)