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Opekanec: recipe illustration
Breakfast

Opekanec

A slice of country bread toasted, then rubbed with garlic and tomato pulp, opekanec is the breakfast or afternoon snack of Slovak villages. Crispy outside, tender inside, it is eaten warm.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

180 kcal per serving

Protein
3.7 g
Carbohydrates
23.2 g
of which sugars
2.5 g
Fat
7.5 g
of which saturated fat
0.9 g
Fiber
1.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven grill or a dry pan over medium-high heat.
  2. Toast the bread slices on both sides until golden and crispy around the edges.
  3. Immediately rub one side of each hot slice with half a cut garlic clove, pressing so it sticks.
  4. Cut the tomatoes in half, grate them on the coarse side of a grater over a bowl, discarding the skin, then spread the pulp over the bread.
  5. Drizzle with a little oil, add salt and pepper, and sprinkle with paprika. Serve straight away.

Variations and tips

Indulgent version. Fry strips of smoked bacon and place them on top before serving.

Using what you have. Without fresh tomatoes, a little tomato purée mixed with oil works perfectly well.

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Original Ecomely recipe.