My tomatoes have been a long time in coming, but now that they’re finally ripening I’m bringing them in by the bowlful. I love it! My garden has been doing so much better this year. And, this late summer weather is so much better then the early frost we got last year.
We have no problem eating fresh tomatoes all day long with every meal, but I’ve had my eyes peeled for interesting and new ways to enjoy this treasured fruit. When I saw this recipe for charred tomatoes with fried eggs on garlic toast I knew it was the perfect thing to make to celebrate the end of summer. The fresh yet cozy flavours are the perfect meal to bridge the gap between summer and fall. It’s a quick gourmet breakfast, light lunch or dinner and best enjoyed while tomatoes are still at their juicy, sweet best.
Charred Tomatoes with Fried Eggs on Garlic Toast
- 4 slices rustic bread, toasted
- 1 clove garlic, peeled and cut in half
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 4 large eggs
- Coarse salt and freshly ground pepper
- 4 small tomatoes, such as cocktail or Campari, halved
Rub toasted bread with cut side of garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.
Makes: 4 servings
This recipe is courtesy of Martha Stewart Living, September 2013.