Pan con Tomate

20260813, #breakfastdiary 1806, 23°C/cloudy 🔥 Do you smell something burning? (It's just my heart burning...) Mackerel is naturally an oily fish, and canned mackerel fillets are packed with even more oil to boost flavor and shelf life. I set that oil on fire — not quite a full smoky char, but enough to pick up a hint of that charred aroma. You need two or three layers of paper towel thoroughly soaked in the oil, then light it and let it burn for a good while to really infuse the flavor. Today's breakfast made this way is pan con tomate — literally "bread with tomato." Paired with mackerel fillet carrying that hint of fire, about 590 kcal Pan con Tomate

1 slice sourdough, 1 tomato, a pinch of salt, 1T olive oil, 1 can mackerel fillet, a little basil 👉 steps 1. Open the can of mackerel fillet, lay paper towel on top, and light it on fire. Burn it for a good while and the mackerel fillet picks up that charred flavor. 2. Brush the sourdough with olive oil and toast until crisp on both sides. 3. Wash the tomato well, grate it on a large-holed grater, and strain. Add a swirl of olive oil and a pinch of salt and mix. 4. Rub garlic on the sourdough from step 2, then top with the tomato sauce from step 3 and the mackerel fillet from step 1. 5. Finish with salt and a little chopped basil. #breakfast #recipe #tomato