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Under 30 Minutes

Charred Tomatoes with Fried Eggs on Garlic Toast

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.

  • Prep:
  • Total Time:
  • Servings: 4
Charred Tomatoes with Fried Eggs on Garlic Toast

Photography: Ryan Liebe

Source: Martha Stewart Living, September 2013


  • 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


  1. 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.

  2. 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.

Reviews (2)

  • Sylvia Gabriel Flores 6 Jan, 2014

    This recipe is awesome! I made some alterations - I seared the sliced tomatoes with sliced garlic in a little olive oil and drizzled a little balsamic reduction on top with fresh cracked pepper. I put all that on super nutty bread and instead of frying the eggs, I poached them. It was AMAZING! I have pinned it, and am enjoying this bad boy a couple times a week. (And sometimes with avocado)

  • VA Mimi 30 Oct, 2013

    Really delicious! The tomato sweetens when cooked this way, and the garlic is lovely with the egg. Cooking directions are well described. We served it with leftover soup, and a small salad. Thanks so much for an easy, but tasty, dinner recipe.

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