Spanish Tomato Toast with Blitzkrieg Eggs

How we make it.

Tomato Sludge

6 vine ripened tomatoes
2 cloves garlic
Splash extra virgin olive oil
Kosher salt to taste

Combine all ingredients in a blender and blend until smooth. Store in the fridge for up to a week and put on everything . . . including:

1 slice Dave's Killer White Done Right, toasted
2 eggs, fried over hard on high heat in extra virgin olive oil
Kosher salt to taste
Red pepper flakes

Why we make it.

I'm not a world traveler but I have been to Spain a few times. I love everything about it. It's relaxed, earthy and visceral. And besides all that, and besides the gray fish mousses I've declined on the coast, the food there just makes sense to me. The ham. The garlic. The clams. The tomato bread, a staple of the Spanish table. Simple bread rubbed with tomato and garlic. My sister-in-law started keeping what I now call "tomato sludge" in her fridge after a summer in Valencia a decade ago. It enhances everything. But most of all bread and eggs. Sludge is a weekly ritual in our house, bringing to life the dull yet readily available protein parcel that is the common egg. Fry them over high heat in olive oil until browned and you have what we call a Blitzkrieg Egg. Puffed and crispy as if struck by lightning, finished with a charge of red pepper flakes. This breakfast is a hot mess in all the right ways. The perfect antidote to the tired mushy scramble.