Tomato-Poached Eggs with Sardinian Music Bread (Ovos kin Tomate e Casu)

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.

Yield: 4 servings

Ingredients

• 2  tablespoons  extra-virgin olive oil
• 1/3  cup  sliced green onions
• 2  garlic cloves, minced
• 1/2  teaspoon  kosher salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 2  (14.5-ounce) cans whole plum tomatoes, undrained and coarsely chopped (such as San Marzano)
• 4  large eggs
• 4  sheets pane carasau (Sardinian music bread), each broken into 4 wedges
• 1/2  cup  (2 ounces) finely grated aged pecorino Sardo
• 2  tablespoons  chopped fresh basil

Preparation

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.

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.

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.

Nutritional Information

Calories:

474

Fat:

17.1g (sat 5g,mono 8g,poly 1.6g)

Protein:

21.7g

Carbohydrate:

61.2g

Fiber:

8.3g

Cholesterol:

226mg

Iron:

6.8mg

Sodium:

836mg

Calcium:

267mg