Blistered Heirloom Tomato Soft Scramble on Ciabatta

Ciabatta means “slipper” in Italian, a nod to the loaf’s flat, open crumb. Here, toasted slabs hold a silky soft scramble with blistered heirloom tomatoes, basil, and Parmesan for a bright Italian-style breakfast.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 38g carbs
• 21g fat

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Ingredients

• 1 (12 oz) ciabatta loaf
• 1.5 lb heirloom tomatoes
• 8 large eggs
• 1/4 cup whole milk
• 3 Tbsp extra-virgin olive oil
• 3 garlic cloves
• 1/2 cup fresh basil leaves
• 1/3 cup grated Parmesan
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 Tbsp unsalted butter

Instructions

1. 1Preheat the broiler to high and position a rack 6 inches from the heat. Slice the ciabatta into thick slabs and arrange on a sheet pan.
2. 2Brush the cut sides lightly with olive oil and broil 1–2 minutes until golden and crisp at the edges; watch closely so they do not burn. Rub the hot toast with a cut garlic clove while still warm.
3. 3Core and roughly chop the heirloom tomatoes into bite-size chunks, keeping some juices. Heat a large 12-inch nonstick skillet over medium-high heat with the remaining olive oil.
4. 4Add the tomatoes in a single layer and cook undisturbed 2–3 minutes until the undersides blister and char in spots. Stir once, season with salt, pepper, and red pepper flakes, and cook 1 minute more until just softened but still holding shape. Transfer tomatoes to a bowl.
5. 5Wipe the skillet clean and return to medium-low heat. Melt the butter until foaming. Crack the eggs into a bowl, add the milk, and whisk just until the yolks and whites are loosely combined—do not overbeat.
6. 6Pour the eggs into the skillet. Using a silicone spatula, push the eggs slowly from the edges toward the center every 15–20 seconds, forming soft curds. Cook 3–4 minutes total until mostly set but still glossy and custardy.
7. 7Remove the skillet from heat. Fold in half the blistered tomatoes, torn basil, and most of the Parmesan so the residual heat finishes the eggs without scrambling them dry.
8. 8Divide the garlic toasts among plates. Spoon the soft scramble over each toast, top with remaining tomatoes and basil, and finish with the last of the Parmesan and a crack of black pepper. Serve immediately while the eggs are still creamy.