Catalan pan con tomate with scrambled eggs

Ingredients

For 1 serving

• Whole wheat bread2
• Tomatoes1
• Garlic1 clove
• Eggs2
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Toast the slices of wholemeal bread for 2–3 minutes, until golden and very crisp on the surface: the rough crust is what grates the garlic and tomato.
2. Peel the garlic clove and rub it over the hot toast; halve the tomato and rub it hard over the slices until only the skin is left.
3. Dress the bread with half the oil and a pinch of salt.
4. Beat the eggs with a pinch of salt; heat the remaining oil in a small non-stick pan over a low heat, pour in the eggs and stir slowly with a spatula for 2–3 minutes, until set but still creamy.
5. Serve the eggs alongside the pan con tomate.