Sometimes, all you need is a quick yet indulgent brunch that checks all the boxes—tasty, nutritious, and visually stunning.
Enter this Tomato Beef Ciabatta Sandwich! With tender, savory beef, juicy tomatoes, and a perfectly crispy ciabatta, this sandwich is a deliciously simple way to brighten your morning.
What’s even better? It takes just 10 minutes to prepare, making it the ideal choice for those busy mornings when you crave a satisfying breakfast that feels special.
Whether you’re enjoying it solo or serving it as part of a brunch spread, this dish is sure to impress.
Why You’ll Love This Recipe
- It‘s unbelievably fast. From start to finish in about 10 minutes, this recipe is faster than waiting in line for brunch.
- It delivers maximum flavor with minimal effort. With just a handful of ingredients and one pan, you create a dish with wonderful contrasts: crispy bread, tender beef, tangy tomatoes, and rich egg.
- It‘s effortlessly elegant. The vibrant colors and beautiful assembly make it look like you spent far more time than you did, perfect for treating yourself or impressing a guest.
- It‘s adaptable. Enjoy the egg runny or set, adjust the tanginess of the tomato sauce, or use what you have on hand with the suggested substitutions.
Ingredients and Substitutions
- Ciabatta – I recommend using a plain ciabatta for its signature soft, airy interior and crisp crust when toasted. A baguette or sturdy whole wheat toast can work in a pinch, though the texture will be slightly different.
- Ground Beef – Preferably lean ground beef for a flavorful but not greasy result. You can also quickly chop up beef slices or use ground chicken as an alternative.
- Cherry Tomatoes – Their natural sweetness and high juice content are key for creating a quick, saucy mixture. Halving them helps them break down faster. Regular tomatoes, chopped, are a fine substitute.
- Onion – Diced and sautéed to build a savory, aromatic base for the beef. A bit of chopped scallion or minced garlic can be used instead for a different but delicious flavor note.
- Eggs (safe for raw consumption) – These allow for a safely runny yolk, which acts as a luxurious sauce. If you don’t have them, just use regular eggs and cook them until the yolks are set to your liking.
- Black Pepper – Essential for seasoning the beef and the overall dish. Freshly cracked black pepper makes a noticeable difference in flavor.
- Tomato Sauce – This is the shortcut ingredient that adds depth and a concentrated tangy richness to the pan juices. Adjust the amount to suit your taste.
- Cooking Oil – A tablespoon is all you need to sauté everything. A mild olive oil or corn oil works perfectly.
- Chopped Parsley & Grated Cheese – These are the finishing touches for freshness and a savory edge. Don’t worry if you’re missing one—use what you have, like scallions or basil, or simply omit the cheese.
How to Make Tomato Beef Ciabatta
Prep & Toast (3 minutes): Season the ground beef with a pinch of black pepper. Halve the cherry tomatoes and dice the onion. Slice the ciabatta in half and toast it in a preheated oven at 180°C (350°F) for about 3 minutes, or until the surface is crisp. (No oven? Toast it in a dry skillet over low heat).
Sauté & Simmer (5 minutes): Heat the oil in a medium skillet over medium heat. Add the diced onion and sauté for about 1 minute until fragrant. Increase the heat to medium-high, add the beef, and break it apart with a spatula. Cook for 1-2 minutes until it’s no longer pink. Add the halved tomatoes, tomato sauce, and another pinch of black pepper. Cook for another 2 minutes, stirring, until the tomatoes soften and release their juices.
Cook the Eggs (1 minute): Push the beef and tomato mixture to create two small wells. Crack an egg into each well. Immediately cover the skillet with a lid and reduce the heat to low. Cook for 30-60 seconds, or until the egg whites are set but the yolks are still runny (or cook longer for set yolks). Use your spatula to divide the mixture into two portions.
Assemble (1 minute): Place the toasted ciabatta halves on plates. Carefully slide one portion of the tomato-beef mixture along with its egg onto each ciabatta half. Garnish immediately with a sprinkle of chopped parsley and grated cheese. Serve right away.
Tips & Tricks
- Perfectly Crispy Bread: The goal is a crisp exterior and warm, soft interior. Watch the ciabatta closely in the oven—3 minutes is usually perfect. Over-toasting will make it too hard.
- Tender Beef & Juicy Tomatoes: Cook the beef quickly over higher heat to keep it tender, not tough. Don’t peel the tomatoes; their skins will soften, and their juices are essential for the sauce.
- Mastering the Eggs: Using a lid traps steam, which sets the egg whites quickly while keeping the yolk tender. If you’re not using eggs safe for raw consumption, simply cook them until the yolks are fully set to your preference.
Frequently Asked Questions
Can I make this ahead of time?
This recipe is best enjoyed immediately for optimal texture. However, you can prep the vegetables ahead and have the ciabatta ready to toast. The cooking itself should be done just before serving.
What if I don’t have an oven to toast the bread?
A skillet is a great alternative! Simply heat a dry skillet over medium-low heat and place the ciabatta halves cut-side down. Toast for 2-3 minutes until golden and crisp.
My egg yolk broke when I added it. What should I do?
No problem! Just continue cooking. A broken yolk will still taste delicious and create a rich, saucy effect with the beef and tomatoes. For a neater presentation, create a deeper well in the mixture before adding the egg.
Savory Tomato Beef Ciabatta: A Simple Yet Elegant Sandwich
Ingredients
- 1 ciabatta roll
- 100 g ground beef
- 4-5 cherry tomatoes approx. 150g
- 1/4 onion approx. 50g
- 2 eggs safe for raw consumption
- Black pepper to taste
- 1 tbsp tomato sauce approx. 15g
- 1 tbsp cooking oil approx. 15ml
- Chopped parsley for garnish
- Grated cheese for garnish
Instructions
- Prep & Toast (3 minutes): Season the ground beef with a pinch of black pepper. Halve the cherry tomatoes and dice the onion. Slice the ciabatta in half and toast it in a preheated oven at 180°C (350°F) for about 3 minutes, or until the surface is crisp. (No oven? Toast it in a dry skillet over low heat).
- Sauté & Simmer (5 minutes): Heat the oil in a medium skillet over medium heat. Add the diced onion and sauté for about 1 minute until fragrant. Increase the heat to medium-high, add the beef, and break it apart with a spatula. Cook for 1-2 minutes until it's no longer pink. Add the halved tomatoes, tomato sauce, and another pinch of black pepper. Cook for another 2 minutes, stirring, until the tomatoes soften and release their juices.
- Cook the Eggs (1 minute): Push the beef and tomato mixture to create two small wells. Crack an egg into each well. Immediately cover the skillet with a lid and reduce the heat to low. Cook for 30-60 seconds, or until the egg whites are set but the yolks are still runny (or cook longer for set yolks). Use your spatula to divide the mixture into two portions.
- Assemble (1 minute): Place the toasted ciabatta halves on plates. Carefully slide one portion of the tomato-beef mixture along with its egg onto each ciabatta half. Garnish immediately with a sprinkle of chopped parsley and grated cheese. Serve right away.
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