• 500g sweet ripe tomatoes, at room temperature
• Sea salt and freshly ground black pepper
• Extra virgin olive oil

For the toasts

• 2 thick slices of sourdough bread
• 1 clove of garlic, peeled
• 2 tablespoons extra virgin olive oil
• A good pinch of flaky sea salt

For the eggs

• 2 Stonegate Organic eggs
• 1 tablespoon olive oil
• A pinch of chilli flakes or thyme leaves, optional
• Sea salt and freshly ground black pepper

Using a coarse grater, grate the tomatoes into a large bowl. You may be left with some scraps of skin, discard these. Stir in a good glug of olive oil and season with a pinch or two of salt and some black pepper.

Grill the bread over a fire, or toast until golden and crisp. Rub each slice with the garlic, then trickle over the olive oil and sprinkle generously with flaky salt.

Set a medium heavy based frying pan over a medium high heat. Add the olive oil and when it’s hot crack in the eggs. Season with a little salt and pepper, and add the chilli flakes or thyme if using. Cook the eggs to your liking.

Spoon the grated tomatoes over the toasts, top each with a fried egg and serve straight away.