The Mediterranean breakfast of egg with tomato and bread with oil is a daily ritual in Spain, Greece and Turkey, where garden products define the first meal of the day. It evokes village taverns and farmers' markets. It is a model of the Mediterranean diet for a balance of healthy fats and vegetables.
Mediterranean
Mediterranean breakfast egg tomato
Mediterranean egg tomato breakfast from Spain: traditional recipe step by step, with chef tips and clear times.
- Spain
- Breakfast
- High protein
- easy
10 min
Tiempo de Preparación
2
Servings
Nutrición por ración
- Calories 425 kcal
- Protein 20 g
- Fiber 4 g
- Carbohydrates 28 g
- Fat 28 g
- Sodium 580 mg
Story behind the dish
Preparation
Mediterranean breakfast egg tomato is a preparation from Spain with easy difficulty. Reserve about 20 minutes in total (10 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 eggs.
- Have ready: 4 ripe tomatoes.
- Have ready: 4 slices of rustic bread.
- Have ready: 60 ml of extra virgin olive oil.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Grate ripe tomatoes and cook with garlic and oil for 8 minutes until…
Grate ripe tomatoes and cook with garlic and oil for 8 minutes until thick sauce. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Fry eggs in olive oil to taste
Fry eggs in olive oil to taste, liquid yolk preferably.
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Toast rustic bread and rub with garlic; drizzle generous olive oil
Toast rustic bread and rub with garlic; drizzle generous olive oil.
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Spread tomato sauce over the toast or serve in a separate casserole.
Spread tomato sauce over the toast or serve in a separate casserole.
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Place fried eggs on top; season and sprinkle oregano
Place fried eggs on top; Season with salt and pepper and sprinkle with oregano.
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Serve with olives
Serve with olives, manchego flakes and fresh parsley.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version to prepare the night before (overnight) and serve cold the next day.
- Vegan version with plant milk and coconut yogurt.
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