Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

linkwrayrocks's Review

christinawright
March 04, 2013
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.

GayleR's Review

juliak88
December 18, 2011
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.

sukeedog's Review

sukeedog
April 22, 2009
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.

LisaB1's Review

LisaB1
March 15, 2009
Delicous and very easy to make!! Highly recommended. I only had queso fresco so I added it and it was still good.

christinawright's Review

linkwrayrocks
March 09, 2009
N/A

juliak88's Review

GayleR
March 04, 2009
N/A