This time last year, I was in Spain, enjoying pan con tomate every day. Simple toasted bread soaked in olive oil, topped with grated tomatoes, somehow transforms into something greater than the sum of its parts. With just five ingredients—bread, olive oil, garlic, tomatoes, and salt—it’s pure perfection. Here, I’ve added an egg fried in brown butter to make the most delicious breakfast.

Since so few ingredients are used to make pan con tomate, bring in the best of each that you can. I used De Rustica Estate collection Coratina. An exceptional local extra virgin oil from the Klein Karoo. This olive oil won Best in the World in 2023 which is quite a feat. It’s available at Woolies.

We are at the end of winter so tomatoes are not at their best right now but I always ripen them at home for two weeks before I eat them. This way they darken in colour and deepen in flavour. Despite this, my Spanish tomato bread was utterly delicious and what I will be making all summer long.

Pan con tomate (Spanish tomato bread) with egg fried in brown butter recipe

Origins of Pan con Tomate

Pan con tomate, also known as “Spanish tomato bread,” is a quintessential dish from Catalonia, Spain. This simple yet flavourful dish embodies the essence of Mediterranean cuisine—minimal ingredients, and maximum flavour. Traditionally, pan con tomate is served as a tapa or a light breakfast, showcasing the region’s exceptional produce. In its most basic form, it consists of rustic bread, ripe tomatoes, garlic, olive oil, and salt.

In Spain, we mostly ate it with the smallest amount of tomato, but I have generously topped the toast for this recipe.

How to make Pan con tomate (Spanish tomato bread)

My first time in a beautiful Barcelona

Ingredients for pan con tomate with fried egg

To make this simple dish you’ll need the following ingredients:

1 large ripe heirloom tomato or 2–3 medium tomatoes
4 slices of rustic bread
Extra virgin olive oil (preferably high-quality, like De Rustica Estate Collection Coratina)
1 small clove garlic
Sea salt flakes (such as Maldon)
Salted butter (for frying the eggs)
2–4 free-range eggs

A fried egg on top of pan con tomate (Spanish tomato bread)

How to Make Pan con Tomate

Step 1: Prepare the Tomato

Begin by cutting your tomato in half across the widest part. Grate the flesh using a box grater, leaving behind only the skin. Next, drain the tomato pulp through a fine-mesh sieve to remove excess water. This ensures that your bread doesn’t become soggy when topped with the tomato.

Step 2: Toast the Bread

Brush your slices of rustic bread generously with olive oil. You can toast the bread under a grill in the oven or, for an even quicker method, use an air fryer. Set the air fryer to 180°C/350°F and toast the bread for a few minutes until it becomes shatteringly crisp.

Once the bread is toasted, rub a clove of garlic over each slice. This imparts a subtle, yet essential, layer of flavour to the dish.

Step 3: Fry the Eggs

When you’re ready to serve, heat salted butter in a pan until it begins to brown. Fry your eggs in the browned butter, spooning it over the whites to crisp them up and give them a beautiful golden colour. The crispy, lacy edges of the egg whites add a lovely texture to the dish.

Step 4: Assemble the Dish

Spoon the strained tomato flesh onto the toasted bread slices. Sprinkle generously with sea salt flakes (and pepper if you like), and if you prefer, drizzle a bit more olive oil on top. Finally, place the fried eggs on top of the tomato-covered toast and serve immediately.

Substitutions & Variations

Pan con tomate is versatile and is the perfect side dish. While the traditional recipe uses rustic bread, you can experiment with different types of bread like sourdough or ciabatta. If you don’t have heirloom tomatoes, any ripe, juicy tomatoes will work.

I added anchovies to mine too which turns pan con tomate into e delicious appetizer snack. This works well with the eggs too.

anchovies on pan con tomate (Spaish tomato bread)

You might also enjoy my other Spansh-inspired recipe of pan-fried mushrooms with miso and egg yolk which I recently shared.

Frequently Asked Questions

1. Can I use store-bought tomato puree instead of fresh tomatoes?

It is best to use fresh and very ripe tomatoes for this recipe. Tinned tomatoes will not have the fresh flavour you want here.

2. What’s the best type of bread for pan con tomate?

Rustic bread, like a country loaf or ciabatta, works best for this recipe. It’s sturdy enough to hold the tomato topping without becoming soggy. Sourdough could also work but could be a little tough.

3. Can I make pan con tomate ahead of time?

Pan con tomate is best enjoyed fresh. However, you can prepare the tomato pulp and toast the bread in advance. Assemble just before serving to maintain the dish’s texture and flavour.

More Egg Recipes

SEE ALL MY EGG RECIPES

Try a few more of my delicious egg recipes.

Easy Ham & Cheese Croissant Bake out the oven

Ingredients

1 large ripe heirloom tomato or 2 – 3 medium tomatoes
4 slices of rustic bread
Extra virgin olive oil
1 small clove garlic
Sea salt flakes such as Maldon
Salted butter to fry the eggs
2 – 4 free-range eggs

Instructions

First, cut your tomato in half across the widest part and grate the flesh on a box grater. You will be left with just the skin. Drain the tomato pulp in a fine-mesh sieve to drain out any watery bits.
Brush the bread generously with olive oil and either toast under a grill in the oven or even more easily in an air fryer. I set my Air Fryer to 180c/350F and toast the bread for a few minutes until shatteringly crisp.
Rub a clove of garlic over the toast once it’s done.
When you are ready to serve, fry your eggs in butter that has started to brown in a pan. Spoon the brown butter over the egg whites to cook and crisp up and turn golden. Crispy lacy whites are so delicious.
Spoon the strained tomato flesh onto the toast. Sprinkle generously with salt and add a little more olive oil if you like.
Top with your fried eggs and enjoy.