Breakfast · 10 min · spanish

Pan con Tomate

Rustic bread does the heavy lifting here, with ripe tomatoes rounding it out. A Spanish breakfast that takes 10 minutes, start to finish. It is weeknight cooking that still hits your targets — 7 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 4 slices Rustic bread
• 2 Ripe tomatoes
• 1 clove Garlic
• 2 tbsp Olive oil
• 1 tsp Sea salt

Steps

1. Toast the bread until golden and crisp at the edges.
2. Cut the tomatoes in half and grate the flesh on a box grater into a bowl, discarding the skins — this makes a fresh, pulp-heavy purée.
3. Rub the garlic over the hot toast, then spoon the tomato pulp generously over each slice.
4. Season with flaky salt and finish with a bold pour of olive oil.
5. Eat within minutes, while the bread still crackles against the juicy tomato.

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