Pan con tomate ("bread with tomato") is the Spanish breakfast that proves four ingredients can outperform almost any dish twice their size. Grilled rustic bread, a clove of raw garlic, the flesh of a ripe summer tomato grated straight onto the toast, and a generous pour of fresh extra virgin olive oil with a pinch of sea salt. That's it.
Our version takes the Catalan classic and crowns it with an olive oil fried egg. The kind of egg with crispy, lacy edges and a runny yolk that breaks over the tomato bread and turns the whole thing into something you'd happily eat for breakfast, lunch, or a late dinner. The olive oil does the heavy lifting in both halves of this recipe, so use the best one you have.
Ingredients
- 4 thick slices rustic bread (ciabatta, sourdough, or pan de cristal)
- 2 ripe medium tomatoes (beefsteak, heirloom, or vine-ripened)
- 2 garlic cloves, peeled and halved
- 4 large eggs
- 6 tablespoons Kofinas Extra Virgin Olive Oil, divided
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: fresh basil leaves, smoked paprika, or jamón serrano for serving
Serves 2 generously as a meal, 4 as an appetizer.
How to Make It
- Toast the bread. Grill the bread slices over an open flame, in a hot cast iron pan, or under the broiler until charred and crisp on both sides. You want real grill marks and audible crunch. Don't go light here.
- Rub with garlic. While the bread is still warm, rub one side of each slice with the cut side of a halved garlic clove. The toasted surface acts like sandpaper and breaks down just enough garlic to flavor the bread without overpowering it.
- Grate the tomato. Cut the tomatoes in half and rub the cut side over the box grater's large holes directly onto a plate. You'll be left with the skin in your hand and a pile of fresh tomato pulp. Season the pulp with a pinch of salt.
- Top the bread. Spoon the grated tomato generously over each slice of garlic-rubbed bread. Drizzle each slice with about 1 tablespoon of Kofinas extra virgin olive oil and finish with flaky salt.
- Fry the eggs. Heat 2 tablespoons of olive oil in a small skillet over medium-high heat until shimmering. Crack the eggs into the pan and let them fry undisturbed for 2-3 minutes, spooning hot oil over the whites until set but yolks remain runny.
- Serve immediately. Place a fried egg on top of each pan con tomate. Crack fresh pepper over the top, drizzle with another teaspoon of olive oil if desired, and eat while everything is still warm.
Tips for the Best Pan con Tomate
Use the ripest tomato you can find. This is a four-ingredient recipe; the tomato matters. In peak summer, vine-ripened heirlooms are unbeatable. Out of season, use small-batch hot-house tomatoes or pause the recipe until July.
Buy real rustic bread. Soft sandwich bread won't survive the toasting and tomato. You want a bread with structure. Ciabatta, sourdough, or traditional pan de cristal.
Don't skimp on the olive oil. This is a dish where olive oil is a co-star, not a finishing touch. A fresh, single-origin, monovarietal extra virgin olive oil with real flavor will completely change the dish.
Grate, don't slice. Sliced tomato sits on top of the bread. Grated tomato soaks in and merges with the toast. Always grate.
Egg-free version is just as great. If you're not in the mood for eggs, the basic pan con tomate is a complete dish on its own. Perfect as a snack, appetizer, or alongside soup.
A Breakfast Worth Slowing Down For
Pan con tomate is the kind of recipe that rewards good ingredients in a way few other dishes do, which is why we always reach for it when we have a perfect tomato on the counter. With four ingredients, every one of them gets a turn to shine. Especially the olive oil. Our Extra Virgin Olive Oil from Crete is built for exactly this kind of preparation: smooth, fruity, and low acidity, with enough flavor to stand up to the tomato. For an extra layer, try drizzling on a finishing pour of our Wild Orange Infused Olive Oil for a sweet citrus note, or our Garlic Infused Olive Oil if you want even more savory depth. For an even easier dipping experience, pair the oil with our Olive Oil Dipping Spice Pack, a curated blend of herbs and spices designed for olive oil dipping.
Frequently Asked Questions
What is pan con tomate?
Pan con tomate (also called pa amb tomàquet in Catalan) is a traditional Spanish dish of grilled rustic bread rubbed with raw garlic and fresh tomato, then drizzled with extra virgin olive oil and sea salt. It originated in Catalonia and is now a staple of Spanish breakfasts and tapas menus throughout the Mediterranean.
What kind of bread is best for pan con tomate?
Use a sturdy, open-crumb bread that can stand up to grilling and the moisture of the tomato. Ciabatta, sourdough, country bread, and traditional pan de cristal are all excellent. Avoid soft sandwich bread or anything pre-sliced.
Do you peel the tomatoes for pan con tomate?
No peeling needed. Cut the tomatoes in half and grate them on the large holes of a box grater. The skin stays in your hand while the flesh and seeds fall through. It's the easiest way to get fresh tomato pulp without any effort.
What olive oil should I use for pan con tomate?
Use a fresh single-origin monovarietal extra virgin olive oil with low acidity (0.2-0.3%) and pronounced flavor. Because there are so few ingredients, the olive oil's character defines the dish. A monovarietal Koroneiki olive oil from Crete works beautifully and pairs naturally with the bright tomato.
Can I make pan con tomate ahead of time?
No. Pan con tomate must be assembled and eaten immediately. The bread softens within minutes once topped with tomato. You can grate the tomato and toast the bread up to 30 minutes ahead, but assemble just before serving.
