Pan Con Tomate With Fried Eggs

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.