Catalan · Breakfast & brunch

Pan con tomate with eggs

Name: Pan con tomate with eggs
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Catalan
Ingredients: 4 thick slices rustic country bread; 1 garlic clove, halved; 2 very ripe vine tomatoes, halved crosswise; 3 tablespoons extra-virgin olive oil, divided; 1/2 teaspoon flaky sea salt, divided; 4 pasteurized large eggs; Black pepper

Catalan tomato-rubbed country toast with fruity olive oil, flaky salt, and softly fried eggs.

About 20 minTotal

About 20 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

If you already have an 8-inch skillet, use it; the omelet will simply have softer edges.
Easiest for eggs
OXO Good Grips Pro 8-inch Frying Pan
View at Amazon
Best budget
Tramontina Professional 8-inch Fry Pan
View at Amazon
Best uncoated value
Lodge 8-inch Cast Iron Skillet
View at Amazon
Another workable path: If you already have an 8-inch skillet, use it; the omelet will simply have softer edges.
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How we chose
Research-backed · reviewed Aug 2026
We compared small skillets specifically for eggs and single portions: release, maneuverability, heat behavior, coating trade-offs, cooktop fit, and long-term care. Epicurious testing informed the material choices; manufacturer specifications established exact models. Kwilt has not cooked tamagoyaki in these pans.
OXO Good Grips Pro 8-inch Frying Pan: The light hard-anodized body and nonstick surface make thin egg layers easy to move while you learn the rolling rhythm. Trade-off: Nonstick coatings wear with use and require gentler utensils and heat than an uncoated steel or cast-iron pan.
Tramontina Professional 8-inch Fry Pan: Heavy-gauge aluminum spreads heat quickly, and the simple commercial form keeps the cost focused on cooking performance. Trade-off: This model is intended for gas and electric heat rather than induction, and its nonstick surface remains a replaceable part.
Lodge 8-inch Cast Iron Skillet: Seasoned cast iron avoids a synthetic coating and can serve far beyond this Recipe for baking, searing, and small portions. Trade-off: It is heavier to tilt, slower to respond, and needs a well-maintained seasoning layer plus careful oiling for delicate eggs.
Another workable path: If you already have an 8-inch skillet, use it. A round pan makes softer edges than a rectangular pan, but the same thin-layer rolling method works.
Sources
Epicurious 8-inch skillet guide
Epicurious nonstick testing
All-Clad skillet sizing guide

Ingredients

1× recipe · Makes 4 servings

4 thick slices rustic country bread
1 garlic clove, halved
2 very ripe vine tomatoes, halved crosswise
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon flaky sea salt, divided
4 pasteurized large eggs
Black pepper

Instructions

Toast or grill bread until deeply crisp outside but still chewy within.
Rub each hot slice lightly with cut garlic, then vigorously rub with the cut face of tomato until the pulp coats the bread and only the skin remains.
Drizzle the toast with 2 tablespoons olive oil and season with half the flaky salt. Do not assemble ahead.
Heat remaining oil over medium and until whites set and edges turn crisp while yolks remain soft.
Set one egg on each toast, finish with remaining salt and black pepper, and serve immediately.