Best Charred Tomatoes With Egg Anchovies And Bread Crumbs Recipes

CHARRED TOMATOES WITH FRIED EGGS ON GARLIC TOAST

Charred Tomatoes with Fried Eggs on Garlic Toast image

When tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the risk of heart disease.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 6

Ingredients

4 slices rustic bread, toasted
1 clove garlic, peeled
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

Steps:

Rub toasted bread with 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.

CHARRED TOMATOES WITH EGG, ANCHOVIES AND BREAD CRUMBS

Charred Tomatoes With Egg, Anchovies and Bread Crumbs image

Charring tomatoes briefly over hot coals enhances their natural sweetness and adds a bit of smoky flavor. Use large tomatoes cut into thick slices, halve small tomatoes or thread whole cherry tomatoes on skewers. Paired with egg, anchovies, bread crumbs and a garlicky dressing, what's not to like?

Provided by David Tanis

Categories breakfast, lunch, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 day-old baguette or French loaf, crust removed and cut into 1/2-inch cubes (about 2 cups)
Extra-virgin olive oil
Salt and pepper
2 cloves garlic, smashed to a paste or grated
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 pounds firm, ripe tomatoes
4 large eggs, hard-cooked for 8 minutes, peeled and halved
8 anchovy fillets, rinsed and patted dry
Basil leaves, for garnish
Parsley leaves, for garnish
Crushed red pepper, for garnish

Steps:

Make the bread crumbs: Heat oven to 350 degrees. Put bread cubes in a mixing bowl, drizzle with 2 tablespoons olive oil, season lightly with salt and pepper and toss well. Spread on a baking sheet in one layer and bake uncovered for 5 to 10 minutes, or until crisp and golden. Set aside to cool. When cool, crush into very coarse crumbs.
Make the vinaigrette: Put the garlic in a small bowl with the vinegar, mustard and a pinch of salt. Whisk in 1/4 cup of olive oil. Set aside.
Prepare a charcoal grill or light the broiler. Cut larger tomatoes into 1-inch-thick slices or leave smaller ones whole. Place tomatoes on the hottest part of the grill and let them char for about 3 minutes on one side if using a broiler, or place tomatoes on a baking sheet as close to the flame as possible. Tomatoes should still be firm.
Place tomatoes and eggs on a platter or divide among 4 plates. Sprinkle lightly with salt and spoon dressing over. Drape anchovy fillets over eggs and add a generous handful of bread crumbs. Garnish with basil, parsley and crushed red pepper.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 589 milligrams, Sugar 6 grams, TransFat 0 grams