This is so super-simple but something I never would have thought to do without Ms Martha Stewart tipping me off. It was a lovely and quick dinner and I loved every bit of it.
Charred Tomatoes with Fried Eggs on Garlic Toast
Martha Stewart Living, September 2013
4 slices rustic bread, toasted
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil
4 large eggs
Coarse salt and freshly ground pepper
4 small tomatoes, such as cocktail or campari, halved
Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.