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Recipes with Scott >

"Pan con Tomate" — Fett’unta Style

"Pan con Tomate" — Fett’unta Style

A fett’unta-style bruschetta — grilled bread rubbed with garlic and drenched in olive oil, topped with Martone Street Mediterranean sauce, two soft poached eggs, diced avocado, and chili crunch. Brunch, lunch, or a light dinner.

The fett’unta base is everything here — don’t rush the grilling and don’t be shy with the olive oil. The bread should be deeply golden with char marks and almost dripping with oil before anything goes on top. Poach the eggs last so they go on hot and the yolk is still fully runny — when it breaks it becomes part of the sauce.

Ingredients

  • 2 thick slices country loaf or ciabatta, about 1-inch thick
  • 2 garlic cloves, peeled
  • ⅓ cup extra virgin olive oil, plus more to finish
  • ½ tsp freshly ground black pepper
  • 1 cup Martone Street Mediterranean Style Sauce
  • 4 large eggs
  • 1 ripe avocado, diced
  • 1 tsp kosher salt
  • 2 Tbsp chili crunch, to taste
  • 1 Tbsp fresh flat-leaf parsley or basil, torn

Instructions

  1. WARM THE SAUCE. Warm the Martone Street Mediterranean Style Sauce gently in a small saucepan over low heat. Keep it warm while you prepare everything else.
  2. POACH THE EGGS. Bring a wide, deep pan of water to a gentle simmer. Add a splash of white vinegar. Crack each egg individually into a small cup. Swirl the water, slide the eggs in one at a time, and poach for 3 minutes for a fully soft, runny yolk. Remove with a slotted spoon and rest on a paper towel. Season lightly with salt.
  3. GRILLED THE BREAD. Heat a grill pan or outdoor grill over high heat. Brush the bread generously on both sides with olive oil. Season with black pepper. Grill for 2 to 3 minutes per side until deeply golden with good char marks.
  4. RUB WITH GARLIC AND DRENCH IN OLIVE OIL. While the bread is still hot off the grill, rub each slice firmly with a peeled garlic clove — the rough, hot surface will grate the garlic right into the bread. Then drizzle very generously with extra virgin olive oil. Don’t hold back.
  5. TOP WITH SAUCE. Spoon the warm Mediterranean sauce generously over each slice, letting it spread to the edges.
  6. TOP WITH EGGS, AVOCADO AND CHILI CRUNCH. Place two poached eggs on each slice. Scatter the diced avocado over and around the eggs. Spoon the chili crunch over the top. Finish with torn herbs and a final drizzle of olive oil. Serve immediately.
Mediterranean Style | Garlic, Caper & Oregano
Mediterranean Style | Garlic, Caper & Oregano
Mediterranean Style | Garlic, Caper & Oregano - Martone Street - Nutrition Label
Mediterranean Style | Garlic, Caper & Oregano - Martone Street - By Scott Conant
Mediterranean Style | Garlic, Caper & Oregano - Martone Street

Martone Street

Mediterranean Style Garlic, Caper & Oregano

Briny capers and sweet onions simmer into sun-ripened tomatoes, layered with a subtle anchovy richness. A vibrant, savory sauce that’s as addictive as it is elegant. Ingredients: Tomatoes, Onions, Olive... Learn more
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Sale price $9.99

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