Recipe Details
Charred Tomatoes with Egg, Anchovies, and Crispy Breadcrumbs
Charring tomatoes briefly over hot coals is a technique that amplifies their inherent sweetness while infusing a subtle smokiness, transforming the humble fruit into a vibrant centerpiece. Paired with rich, creamy egg, briny anchovies, and crunchy breadcrumbs, this dish balances texture and flavor harmoniously, making it a sophisticated yet approachable starter or light main.
Ingredients (Serves 2)
Tomatoes: 2 large ripe tomatoes (e.g., beefsteak or heirloom), cut into ½-inch thick slices; or 12–15 cherry tomatoes (halved or threaded onto 3–4 metal/wooden skewers).
Anchovies: 4 small fillets (drained of excess oil; if using large, 2 fillets).
Eggs: 2 eggs (prepped as soft-boiled, poached, or sunny-side-up; adjust based on preference).
Breadcrumbs: ½ cup fine fresh breadcrumbs (from day-old sourdough/baguette; store-bought works too).
Dressing: 2 tbsp extra-virgin olive oil, 1 tsp white wine vinegar, 2 cloves garlic (minced), ½ tsp Dijon mustard (optional), salt/pepper to taste.
Extras: Fresh basil leaves (optional, for garnish); 1 tsp olive oil (for brushing tomatoes).
Preparation & Cooking Steps
Prep Tomatoes
For large tomatoes: Slice uniformly into ½-inch rounds, removing any excess seeds or membranes (pat dry lightly with a paper towel to prevent sogginess during charring).
For cherry tomatoes: Halve them (cut side down for even heat distribution) or thread onto skewers (2–3 per skewer, spacing 1 inch apart).
Char Tomatoes Over Hot Coals
Preheat a grill or open fire to 400–450°F (200–220°C).
Brush tomato slices/skewers lightly with olive oil, season with a pinch of salt and pepper.
Place tomatoes directly on the hot grates; cook 2–3 minutes per side, turning once, until edges are lightly charred and skins blister. Avoid overcooking to retain a slight firmness.
Prepare Accompanying Components
Eggs:
Soft-boiled: Bring water to a boil, lower eggs, simmer 6–7 minutes. Shock in ice water, peel, and halve.
Poached: Gently crack eggs into simmering water (add 1 tsp vinegar to help whites coagulate), cook 3–4 minutes until set.
Sunny-side-up: Heat 1 tsp olive oil in a nonstick pan; cook eggs over low heat 2–3 minutes until whites set but yolks remain runny.
Anchovies: Pat fillets dry with paper towels and mince or leave whole (chopped for a deeper briny punch).
Breadcrumbs: Toss with 1 tsp olive oil, ¼ tsp garlic powder, and a pinch of salt. Spread on a baking sheet; toast at 350°F (175°C) for 5–7 minutes until golden and crisp.
Garlicky Dressing
In a bowl, whisk together olive oil, vinegar, minced garlic, Dijon mustard (if using), salt, and pepper until emulsified. Season to taste.
Assembly
Arrange charred tomatoes on a warm plate. Place the egg (halved or whole) at the center.
Scatter chopped anchovies and toasted breadcrumbs over the tomatoes.
Drizzle the garlicky dressing evenly, ensuring all components are lightly coated. Garnish with fresh basil leaves for a pop of color.
This dish marries the smoky depth of charred tomatoes with the richness of egg, the brine of anchovies, and the crunch of breadcrumbs, creating a multi-dimensional bite that highlights simplicity in technique and boldness in flavor.