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
How to Make It
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.
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.
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.
Simple, nutritious, delicious. Served it with a quick and easy side dish of pasta tossed with olive oil, lemon juice, fresh thyme and chopped mixed olives and red pepper. Used Wasa thin and crispy rosemary flat bread instead of music bread. Loved it.
Wonderfully complex flavor for such a simple recipe. I used flat bread, but next time will try something stiffer like pita wedges. I cooked the eggs for 7 minutes. I had to omit the garlic and fresh basil, but it would be even more wonderful with them.
I was a little wary of this recipe at first, but it was outstanding! The tomato sauce in particular is fantastic. I couldn't find the music bread anywhere, so I baked some whole pita wedges until crispy and used those instead. I did find that it took much more than 5 minutes for my eggs to cook (and by the time the whites were white the yolk was a little more congealed than I like). Still, though - excellent. I will make this again and again.