Spanish Tomato and Manchego Egg Toast

Instructions

1. 1

   Gather all ingredients. Cut the garlic clove in half lengthways. Halve the tomatoes and grate them using the large holes of a box grater into a bowl, discarding the skins. Stir 10 ml of extra virgin olive oil and half of the sea salt into the tomato pulp. Prepare a large non-stick frying pan on the stove.

2. 2

   Place the rustic sourdough bread slices in the dry frying pan over medium heat, or in a toaster. Toast for 2 to 3 minutes per side until the edges are crispy and golden brown. Watch carefully so the edges do not burn; if the bread darkens too quickly, turn the heat down to medium-low immediately.

3. 3

   While the toasted sourdough slices are still hot, take the halved garlic clove and rub the cut side firmly over one surface of each warm slice. The heat and rough texture of the crust will catch the garlic, infusing a subtle garlic aroma into the bread without overwhelming the delicate tomato flavor.

4. 4

   Spoon the seasoned tomato pulp evenly over the garlic-rubbed side of each toast, spreading it to the crusts. Immediately lay the thin slices of Manchego cheese directly over the cold tomato pulp. The warmth of the freshly toasted bread will slowly soften the cheese without completely melting it.

5. 5

   Wipe the non-stick frying pan clean and heat the remaining 20 ml of extra virgin olive oil over medium-high heat. Crack the fresh eggs gently into the pan. Fry for 2 to 3 minutes until the egg whites are completely set and opaque, while the yolks remain soft and runny. Spoon hot oil over whites if needed.

6. 6

   Using a spatula, slide one fried egg onto each prepared Manchego tomato toast. Sprinkle the remaining sea salt over the shiny egg yolks. Serve immediately while hot, allowing the runny yolk to mix with the fresh tomato sauce and creamy cheese as you bite into the crispy toast.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min