This spicy charred tomato toast is paired with a fried egg and fragrant garlic and shallots for a delicious, easy brunch recipe.
I love charred tomatoes and this recipe is so easy to make and tastes delicious.
Honestly, I’m a little disappointed that tomato toast hasn’t taken off like avocado toast because who wouldn’t want a brunch of beautifully charred tomatoes on buttery toast with a spicy fried egg?
For this recipe, all the magic happens while you toast the bread in the oven. Fry up garlic and shallots and then char the tomatoes until they crisp up and brown around the edges. Toss them with the garlic and shallots and voila, you have an easy brunch recipe completed and ready to go. Just pile all that deliciousness on top of warm toast and throw a fried egg on it.
When you’re feeling tired of avocado toast this summer, give this charred tomato toast recipe a go; you won’t regret it.
If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed
Spicy Charred Tomato Toast
Equipment
- Baking sheet
- Skillet
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic peeled and minced
- 1 shallot peeled and minced
- 4 Campari tomatoes halved
- 2 large eggs
- 2 thick slices of potato pullman bread or bread of your choice
- 2 tablespoons butter
- Salt, pepper, and crushed red pepper to taste
Instructions
Toast the Bread:
- Preheat oven to 350ºF. Butter the bread and season with a bit of salt and pepper. Arrange the buttered toast on a baking sheet and transfer to the oven. Bake for 10 minutes, flipping once halfway through cooking.
Fry the Garlic and Shallot:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and shallot and and cook, stirring frequently, until fragrant and just beginning to turn golden brown, about 45 seconds to 1 minute. Be careful not to burn the garlic. Using a slotted spoon, transfer the garlic and shallot to a medium bowl.
Char the Tomatoes:
- Add another tablespoon of olive oil to the skillet and turn the heat to medium high. Once hot and almost smoking, add the tomatoes, cut side down, and cook for 4-5 minutes without moving until charred.
- Transfer the tomatoes to the bowl with the garlic and shallot. Toss to combine and season with salt, pepper, and crushed red pepper. Wipe out the skillet.
Fry the Eggs:
- Heat a teaspoon of olive oil over medium low heat in the skillet. Gently crack the eggs into the skillet and season with salt and pepper. Cook until the eggs reach your desired consistency, spooning oil over the whites to ensure even cooking. Turn the heat off.
To Serve:
- Place a piece of toast on each plate. Spoon 4 tomato halves on top of each toast, using your fork to gently mash the tomato halves open just a bit. Spoon any remaining tomato juice over the toast. Serve an egg on top of each toast and sprinkle with a bit more crushed red pepper if desired. Enjoy!
Nutrition
Are you looking for more easy brunch recipes? Check the archives!
If you decide to make this delicious brunch recipe for yourself, please tag me on Instagram so I can feature you on my feed!
