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.
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.
Read MoreWonderfully 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.
Read MoreI 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.
Read MoreDelicous and very easy to make!! Highly recommended. I only had queso fresco so I added it and it was still good.
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