Charred Tomatoes With Egg Anchovies And Bread Crumbs Recipes

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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

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

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

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.

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