Prepare ingredients as instructed.

Toast bread: Toast bread slices until golden and crisp in a toaster or skillet.

Prepare tomato base: Grate the tomato into a bowl using the large holes of a box grater. Season with salt and stir. Set aside.

Prepare bread for pan con tomate: Rub each toasted slice with the cut side of the garlic clove.

Cook eggs: In a non-stick skillet over medium-low heat, melt butter. Add half of the chili oil and red pepper flakes. Pour in beaten eggs, season with salt and black pepper, and stir gently until soft curds form. Remove from heat while still slightly runny.

Assemble pan con tomate: Spoon grated tomato over each slice of garlicky toast. Drizzle with olive oil and sprinkle lightly with salt if desired.

Serve pan con tomate alongside chili oil scrambled eggs, fruit bowl, and orange juice.