Pan con tomate with a fried egg

GILL MELLER’S PAN CON TOMATE WITH A FRIED EGG

One of the simplest ways to enjoy summer ripe tomatoes, Gill’s take on Spanish tomato bread is a wonderful example of turning a few fresh, seasonal ingredients into something out of this world. The bright and bold flavours of the juicy tomatoes combined with the lush, buttery organic yolk are perfect for dining alfresco and enjoying the sunshine.

Preparation time 8 minutes | Cook time 6 minutes | Serves 2

INGREDIENTS

500g of sweet ripe organic tomatoes, room temperature (we like the more interesting heritage varieties)

Sea salt and freshly ground black pepper

2 tbls of extra-virgin olive oil

For the toasts:

2 thick slices of sourdough bread

1 clove of garlic, peeled

2 tbls of extra-virgin olive oil

A good pinch of flaky sea salt

For the eggs:

2 Stonegate Estate Organic eggs

1 tbls of olive oil

A pinch of chilli flakes or thyme leaves (optional)

Sea salt and freshly ground black pepper

METHOD

  1. Using a coarse grater, grate the tomatoes into a large bowl, you might be left with some scraps of skin when you do this, they can be discarded. Stir in the olive oil and season with a good pinch or two salt and some black pepper.
  1. The toasts are easy – just grill the bread over the fire (or pop it in the toaster) until it’s golden and crunchy. Rub each slice with the garlic and trickle with the extra-virgin olive oil. Sprinkle liberally with flaky salt.
  1. Meanwhile set a medium heavy based frying pan over a medium high heat. Add the remaining olive oil and when it’s hot crack in the eggs. Season the eggs with a touch of salt and pepper and a touch of chilli flakes or thyme leaves if you like and cook to your liking. That might be sunny side up or easy over, it’s up to you.
  1. Spoon the seasoned grated tomatoes on top of the toasts, top with a fried eggs and dive in.
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