Crunchy tomato garlic toast lands halfway between French toast and garlic bread: blend 200 g of quartered tomatoes with two garlic cloves, beat the purée into two eggs seasoned with chili, turmeric, black pepper and salt, dip soft sandwich bread and pan-fry 3–4 minutes a side until crisp. The last-tomatoes-on-the-counter recipe. Makes 4 slices; serves 2.
Instructions
- 1
Quarter the tomatoes and blend them with the garlic in a food processor until smooth.
- 2
In a bowl, combine the chili, turmeric, black pepper and salt, crack in the eggs and beat together.
- 3
Pour in the blended tomato-garlic base and mix well.
- 4
Dip each slice of bread — the soft slices soak up the mixture quickly, so do not linger.
- 5
Fry on a hot pan with a little oil, 3–4 minutes per side, until crisp and golden.
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Notes from our kitchen
Soft sandwich bread drinks the tomato-egg mixture in a second or two per side — dip and lift, no lingering, or the slice arrives at the pan already falling apart. The pan has to be properly hot with its little pour of oil before the first slice lands: on a lazy pan the soaked bread steams and stays pale instead of frying crisp. Golden and crisp at 3–4 minutes a side is the cue, not the clock.
Variations
- Cheese-crusted version. In the last minute, scatter finely grated hard cheese onto the pan and set the toast on top of it — it fries into a lacy, savory crust on the tomato side. The same trick the hash-brown schnitzel uses with Parmesan, applied to bread.
- What to serve with it. It plays both meals: under the cheesy tomato skillet eggs from the same video for a tomato-on-tomato breakfast, or next to a plain green salad as a fast lunch. Eat it straight from the pan — this one does not wait well.
Frequently Asked Questions
What is this — French toast or garlic bread?
Both at once: the technique is savory French toast (bread soaked in seasoned egg, pan-fried crisp), but the soak is blended tomato and raw garlic, so it eats like garlic bread with a juicy tomato tang baked into every bite instead of spread on top.
Why only two eggs for four slices?
Two eggs are exactly enough to bind the tomato purée to the bread without tipping the dish into an omelette. More egg and the coating turns custardy and heavy; the tomato is supposed to stay the loudest thing on the slice.
Which bread works best?
Plain soft sandwich bread — it drinks the tomato-egg mixture in a second or two per side. Denser breads need a longer dip and can end up soggy in the middle before the outside crisps; if using them, slice thinner and give the pan an extra minute.
Can I make the soak mixture ahead?
The blended tomato-garlic-egg mixture holds in the fridge for a few hours — give it a stir before dipping, as the tomato settles. The toasts themselves are a cook-and-eat dish: they soften as they sit, and a quick re-crisp in a dry pan only partly brings them back.
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