Ingredients

2 Large Eggs

Juice from 1/2 Lemon

5-8 Grape Tomatoes, cut in half lengthwise

1 small Shallot, thinly sliced

A pinch of sugar

Kosher salt

1 Burrata Ball, halved

1/4 tsp. Smoked Paprika

2 tbsp. Extra-Virgin Olive Oil, plus more for drizzling

2 Slices Sourdough bread, sliced thick

1 5-oz. can Oil-Packed Tuna, drained

1/4 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)

2 tbsp. Oil-Cured Black Olives, pitted, flesh torn

Flaky sea salt

Freshly ground black pepper

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Instructions

Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.

Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a small bowl. Set aside.

Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, lightly toast one side then flip and toast the other side until deeply browned, about 3 minutes. Transfer to a platter.

Place one half of each Burrata ball on the toasted bread, break it up and spread it out to cover the surface of the bread. Drizzle a little olive oil over the cheese. Then, sprinkle the smoked paprika on top of the Burrata.

Top with tuna, then tomato mixture; spoon some of the dressing over the toast.

Tear each egg into 3 or 4 pieces and arrange on top.

Season with flaky sea salt and pepper. Scatter herbs and olives over, drizzle with more olive oil.