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Pan Con Tomate, Chili Oil Scrambled Eggs, Peaches, Coffee

Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Calories 303kcal

Ingredients

Coffee

  • Coffee brewed using preferred method
  • Sweetener optional
  • Creamer optional

Pan con Tomate

  • 2 slices Sourdough bread
  • 1 clove Garlic peeled
  • 1 Tomato halved
  • 2 tsp Extra-virgin olive oil
  • Salt to taste

Chili Oil Scrambled Eggs

  • 1 tsp Extra-virgin olive oil
  • 4 Eggs beaten
  • Salt to taste
  • Black pepper to taste
  • Chili oil drizzle
  • 1 tsp Red pepper flakes

Peaches

  • 1 Peach ripe, pitted and sliced
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Brew and prepare the coffee to your liking.
  • Toast the bread until golden and crisp.
  • Grate the tomato into a bowl using the large holes of a box grater. Season with salt and stir. Set aside.
  • Rub each toasted slice with the cut side of the garlic clove.
  • Heat the olive oil in a non-stick skillet over medium-low heat. Add the red pepper flakes. Pour in beaten eggs, season with salt and black pepper, scramble gently until firm. Lightly drizzle with chili oil.
  • Spoon grated tomato over each slice of garlicky toast. Drizzle with olive oil and sprinkle lightly with salt if desired.
  • Serve the pan con tomate alongside chili oil scrambled eggs with peach slices and coffee.

Nutrition

Calories: 303kcal | Carbohydrates: 25g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 327mg | Sodium: 287mg | Potassium: 424mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1529IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 3mg