Breakfast has always been my favorite meal of the day and growing up in Minnesota we had it all. Eggs, bacon, pancakes, french toast, hashbrowns, oatmeal etc, you name it we ate it. I loved sitting down on weekend mornings devouring a mammoth sized meal. When I heard that they don’t have these kind of breakfasts in Spain I do have to admit I was a little heartbroken. When I brought my host family homemade syrup from Minnesota they just gave me a blank stare and with a sarcastic tone my host sister said gracias as if she was saying what the heck do we do with this stuff. So if you don’t eat pancakes, eggs, or sausage for breakfast what do you even eat? The first 3 days I’ve been eating a kiwi and almond milk for breakfast because I can’t bring myself to eat sugary pastries every single morning. I have heard of the dish pan con tomate but I have never tried it..until about 3 days ago.
Now I’m hooked…Forever. This dish is so simple yet insanely scrumptious and I’ll probably eat it 6 out of the 7 days of the week…yes it’s that good. First of all you’ll need some bread. No not the glue-like “Wonder” bread in the states, you need a good crusty oven baked bread. The bread here in Spain is like crack. It’s crazy good. Lightly toast it using a toaster or oven using the broiler setting until it’s just starting to turn golden brown. Then drizzle some Extra Virgin Olive Oil over top and sprinkle with a little sea salt. Now here’s where the magic is. When I say pan con tomate you probably think that you just slap on slices of tomato. WRONG. It’s much more intricate than that. Peel a tomato by either peeling with a knife or steaming them until the skin just peels off. If you are using the steam method just make sure you allow the tomato to cool before the next step which is to mash the tomato. Then you’re done! Smear some of the tomato on the oiled/salted toast and enjoy!
I’ve seen people eat this with jamón which is another one of Spain’s great gifts to the world. I’ve eaten it 7 out of the 9 days that I’ve been here….we all have a weakness. Mine just happens to be salty porky goodness. Another companion to the pan con tomate is cafe con leche. Something like half espresso half milk with yummy foam on top is the perfect thing to balance the nuttiness of the oil and the salt and the one from Toma Cafe is perfecto
Let me know if you’ve had it before and if you’re just as obsessed as I am!