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.
Photography: Ryan Liebe
Martha Stewart Living, September 2013
- Prep Time 15 minutes
- Total Time 15 minutes
- Serves 4
- 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
- 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.
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