Campfire Griddle Maltese Ftira with Farmers-Market Tomatoes and Fresh Eggs

Build a campfire and let it burn down to a steady bed of glowing coals, then set a cast-iron griddle or heavy skillet directly on the embers to preheat for about 5 minutes.

Serves 4

Ingredients

• 4 small round flatbreads or ciabatta rolls, split
• 6 very ripe farmers-market tomatoes, halved
• 4 large eggs
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons capers, rinsed
• 1/3 cup pitted black olives, torn
• 1 small red onion, thinly sliced
• 4 anchovy fillets, chopped (optional)
• 2 tablespoons chopped fresh mint
• 1 teaspoon dried oregano
• Sea salt and cracked black pepper, to taste

Instructions

1. Build a campfire and let it burn down to a steady bed of glowing coals, then set a cast-iron griddle or heavy skillet directly on the embers to preheat for about 5 minutes.
2. While the griddle heats, rub the cut sides of the tomatoes against a box grater set over a bowl, discarding the skins, to make a rough fresh tomato pulp. Season it with salt, oregano and a tablespoon of olive oil.
3. Toss the sliced red onion with a pinch of salt and a squeeze of tomato juice and set aside to soften while you work.
4. Brush the cut sides of the flatbreads with olive oil and lay them face down on the hot griddle. Toast for 2 to 3 minutes until deeply golden and lightly charred at the edges, then move them to the cooler rim of the griddle.
5. Add the remaining olive oil to the center of the griddle and crack in the eggs. Fry for 3 to 4 minutes, spooning hot oil over the tops, until the whites are set and lacy and the yolks are still soft.
6. Spoon the fresh tomato pulp generously over each toasted flatbread, then scatter over the softened onion, capers, torn olives and anchovies if using.
7. Slide a fried egg onto each ftira, drizzle with more olive oil and finish with cracked pepper and a shower of chopped mint.
8. Serve straight off the griddle while the bread is still warm and the yolks are runny, with extra tomato pulp on the side for dipping.
9. Ftira is Malta's beloved open-faced breakfast bread, traditionally rubbed with the island's intensely sweet summer tomatoes rather than spread with sauce. Maltese families have eaten it at the beach and on camping trips for generations, and the recipe rewards you for using the ripest, most fragrant tomatoes you can find at the farmers market in August. Cooking it over an open fire deepens the char on the bread and lets the olive oil pick up a faint smokiness that no kitchen stove can replicate.

Nutrition (estimated, per serving)

• Calories: 430 kcal
• Protein: 15g
• Fat: 24g
• Carbohydrates: 40g
• Fiber: 5g
• Sugar: 7g
• Sodium: 690mg