Pan Con Tomate in Spanish translates to “tomato bread”. Truly, it is nothing more than that and I can’t imagine a better way to use ripe tomatoes during the peak of summer.
Traditionally, this dish consists of grated fresh tomatoes hit with a touch of garlic, salt and pepper, and spread upon toasted bread. I love the simplicity, but wanted to elevate it a touch further to make either a hearty appetizer or a light breakfast or lunch. I did this by adding a fried egg and thin slices of Drunken Goat Cheese. For a contrast in texture, I diced the tomatoes. Finally, I finished with fresh basil growing in my urban garden (i.e. the patio).
- 4 One inch slices of French/Italian white bread
- ¼ cup extra virgin olive oil (garlic flavored is great if you have it)
- 2 medium/large ripe tomatoes, diced
- Sherry/red wine vinegar, to taste
- 4 thin slices Drunken Goat Cheese
- Kosher salt
- Black pepper
- Fresh basil, thinly sliced
- 4 eggs, fried in olive oil
- Heat a 10 or 12 inch skillet to medium heat, and add the extra virgin olive oil. Once hot, fry the pieces of bread on until golden brown, or 1-2 minutes per side. Place in a warm oven until ready to plate.
- In a bowl, combine the diced tomatoes, vinegar, basil, and salt and pepper. Set aside until ready, allowing the flavors to combine.
- Fry the eggs in olive oil to desired temperature. I like a soft egg, so this usually takes 2-3 minutes.
- When your eggs are close to being done, plate the bread. Top each slice of bread with a piece of Drunken Goat Cheese, then the fried egg. Top with the tomatoes and fresh basil to garnish.
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