Ingredients

1 clove garlic, peeled
1 tablespoon extra-virgin olive oil, plus more for brushing
4 large eggs
4 slices rustic bread, toasted
4 small tomatoes, such as cocktail or Campari, halved
Coarse salt and freshly ground pepper

Directions

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.