%20%7C%20You'll%20find%20variations%20of%20this%20dish%20throughout%20Sardinia%2C%20but%20four%20ingredients%20all%20cooks%20keep%20on%20hand%20are%20pane%20carasau%2C%20tomatoes%2C%20pecorino%20Sardo%20(a%20sheep's-milk%20cheese)%2C%20and%20eggs.%20Thin%2C%20crispy%20pane%20carasau%20is%20a%20staple%20in%20Sardinia%2C%20but%20you%20can%20substitute%20crisp%20lavosh%20for%20a%20similar%20crunch.%20Chop%20whole%20peeled%20tomatoes%20in%20the%20can%20with%20kitchen%20shears%20for%20easy%20cleanup.){kind=link}
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
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.
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