Tomato-Poached Eggs with Sardinian Music Bread (Ovos kin Tomate e Casu)

Photo: Randy Mayor; Styling: Leigh Ann Ross
You'll find variations of this dish throughout Sardinia, but four ingredients all cooks keep on hand are pane carasau, tomatoes, pecorino Sardo (a sheep's-milk cheese), and eggs. Thin, crispy pane carasau is a staple in Sardinia, but you can substitute crisp lavosh for a similar crunch. Chop whole peeled tomatoes in the can with kitchen shears for easy cleanup.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 474
Fat 17.1 g
Satfat 5 g
Monofat 8 g
Polyfat 1.6 g
Protein 21.7 g
Carbohydrate 61.2 g
Fiber 8.3 g
Cholesterol 226 mg
Iron 6.8 mg
Sodium 836 mg
Calcium 267 mg

Ingredients

2 tablespoons extra-virgin olive oil
1/3 cup sliced green onions
2 garlic cloves, minced
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (14.5-ounce) cans whole plum tomatoes, undrained and coarsely chopped (such as San Marzano)
4 large eggs
4 sheets pane carasau (Sardinian music bread), each broken into 4 wedges
1/2 cup (2 ounces) finely grated aged pecorino Sardo
2 tablespoons chopped fresh basil

Preparation

1. Heat oil in a large skillet over medium heat. Add onions and garlic to pan; cook 3 minutes or until fragrant, stirring often. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.

2. Reduce heat to low. Working with one egg at a time, crack eggs over tomato mixture, about 1 inch apart in pan. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook 5 minutes or until desired degree of doneness. Remove from heat.

3. Arrange 4 wedges pane carasau on each of 4 plates; spoon 3/4 cup sauce over each serving. Top each serving with 1 egg, and sprinkle with 2 tablespoons grated cheese. Top each serving with 1 1/2 teaspoons chopped fresh basil.

Note:

Efisio Farris,

March 2009