Sardinian Pane Frattau with Tomato Sauce and Poached Eggs

Ingredients

• 6 sheets pane carasau (or thin crispbread such as lavash crackers)
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 can (14 oz) crushed tomatoes
• 4 basil leaves
• 1/2 tsp kosher salt
• 3 cups vegetable broth
• 3/4 cup finely grated pecorino sardo or pecorino romano
• 4 large eggs
• 1 tbsp white vinegar

Steps

1. Warm the olive oil and garlic in a saucepan over low heat for 2 minutes, then add the tomatoes, basil, and salt and simmer for 12 minutes, until thick.
2. Heat the broth until steaming, and bring a wide pan of water to a gentle simmer with the vinegar for the eggs.
3. Dip one sheet of carasau in the hot broth for 2 to 3 seconds, just until pliable, lay it on a warm plate, and spread it with tomato sauce and a spoonful of pecorino.
4. Repeat to build three layers on each plate, finishing with sauce and pecorino.
5. Crack the eggs into the simmering water and poach them for 3 to 4 minutes, until the whites are set and the yolks are still soft.
6. Set two eggs on each stack, add a final shower of pecorino, and serve at once.

Allergen note: Contains wheat, milk, and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.