There was a time when I could not imagine a breakfast sandwich without bacon, sausage, or ham. Take meat out of the equation a couple of days a week and you find new, creative ways of eating… like Breakfast Ciabatta with Pimenton Eggs, Tomatoes, and Cheddar.
This morning sandwich has all the familiar components—egg, cheese, and a nice big slab of summer tomato—but here’s the little trick: pimenton. Sprinkle a little of this smoky powder onto your cooking egg, and you’ll swear pork’s hiding somewhere.
So what is smoked paprika? Like regular paprika, it’s made from chilies—sweet, hot, or a combination of the two. The difference: pimenton chilies are slowly smoked over an oak wood fire, giving them their rich color and earthy flavor.
You should find smoked paprika with the other spices. Though not quite as widely available as regular paprika, it’s becoming quite common. As well it should. I’m certainly using pimenton with much more regularity than the stuff I used to mostly sprinkled over deviled egg and potato salad.
- 1 teaspoon vegetable oil
- 2 large eggs
- Salt and ground black pepper
- ½ teaspoon smoked paprika (also known as pimenton)
- 2 ciabatta rolls, halved
- 4 large tomato slices, lightly sprinkled with salt
- 4 slices cheddar cheese
- Heat oil in a small non-stick skillet over medium heat. Add eggs, breaking the yolks; season with salt, pepper, and a generous sprinkling of the smoked paprika. Cover and continue to cook until eggs have set, just a minute or two. Turn eggs and season remaining side with a little more of the smoked paprika; continue to cook until egg has yolk has just set, a minute or two longer.
- Meanwhile, broil ciabatta until golden brown. Add tomatoes and cheese; continue to broil until cheese has melted, just a couple of minutes longer. Top each tomato with an egg. Cap with remaining ciabatta top and serve.