Jamon and eggs with pan con tomate
Ciabatta is ideal here because you need a proper crust to stand up to the tomatoey juices and creamy eggs. This is way too good for breakfast and is much deserving of a decent glass of wine.
Photo: Marina Oliphant
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- 4 tomatoes
- ciabatta bread, cut lengthwise
- 1 garlic clove, cut in half
- 3 tbsp extra virgin olive oil
- 6 eggs
- 1/2 tsp paprika
- sea salt and pepper
- 100ml milk
- 1 tbsp butter
- handful of rocket leaves
- 8 slices jamon or prosciutto
- 2 tbsp toasted almonds or flaked almonds
Heat an overhead grill. Cut the tomatoes in half and grill until soft. Lightly grill the bread, then rub with the cut garlic and brush with olive oil.
Rub one tomato half over each slice, squeezing to help the juices run into the toast. Place the bread under the grill for a final burst.
Beat the eggs with the paprika, salt, pepper and milk.
Melt the butter in a non-stick frying pan over medium heat, add the eggs, and leave for 20 seconds. With a wooden paddle slowly push the eggs around the pan, allowing the eggs to form curds. They will cook through in about one minute.
Toss the rocket in a little extra olive oil and arrange on the toast, top with the ham, then the eggs.
Scatter with extra paprika and almonds.