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charred tomato toast easy brunch recipe

Spicy Charred Tomato Toast

This simple brunch is the perfect way to start your morning. It’s not too difficult to prepare but it’s a little more elevated than regular eggs and toast! The spicy charred tomatoes add just the right amount of zing to this recipe.
4.75 from 4 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 389kcal

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

Calories: 389kcal | Carbohydrates: 21g | Protein: 10g | Fat: 31g | Sodium: 294mg | Fiber: 3g | Sugar: 6g | Vitamin C: 19mg
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