Prepare all ingredients as listed above.

Toast the bread slice until golden and crisp.

Grate the tomato into a bowl using the large holes of a box grater. Season lightly with salt and stir.

Rub the toasted bread with the cut side of the garlic clove. Spoon the grated tomato over the toast, drizzle with olive oil, and add a pinch of salt if desired.

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

Brew and prepare the coffee to your liking.

Serve the pan con tomate with chili oil scrambled eggs, kiwi banana avocado bowl, and coffee.