Breakfast Pan Con Tomate
If there’s one tapas I LOVE to eat in Spain, it’s pan con tomate, which is basically a slice of bread toasted with olive oil, garlic and tomato purée.
It’s simple, but when you use quality products, it’s so good!
Since I’m a fan of savory breakfasts, I thought I’d make a version of this tapas for the morning, accompanied by hard-boiled eggs.
Nothing revolutionary, but believe me, it’s so worth a try.
Double the portion of tomato purée and you’ll have enough for a few breakfasts!
- Servings: 2
- Preparation time: 15 minutes
Ingredients
Tomato Puree
- 2 small ripe tomatoes
- 1 tablespoon (15 ml) olive oil
- 1 small clove garlic, minced (optional)
- 1/4 teaspoon (1.25 ml) salt + pinch for garnish
Assembly
- 2 thick slices of bread
- Olive oil
- 1 garlic clove, halved
- 2 to 4 hard-boiled eggs
- Pinch of salt
- Pepper, to taste
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Preparation
Tomato Puree
- Grate tomatoes into a bowl. Add the olive oil, garlic clove and salt and toss lightly.
Assembly
- Toast bread slices in a frying pan or toaster.
Drizzle with a little olive oil and rub the slices of bread with the halved garlic clove. - Spread with tomato purée and add sliced hard-boiled eggs, salt and pepper.
