- Calories 474
- Fat 17.1g
- Satfat 5g
- Monofat 8g
- Polyfat 1.6g
- Protein 21.7g
- Carbohydrate 61.2g
- Fiber 8.3g
- Cholesterol 226mg
- Iron 6.8mg
- Sodium 836mg
- Calcium 267mg
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.
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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GayleR's Review
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
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
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
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juliak88's Review
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linkwrayrocks's Review