A lesser-known traditional dish from the Italian region of Sardinia—the perfect brunch recipe for any egg lover out there.
For 2 people
6 sheets of pane carasau
1 can of passata (or the equivalent of homemade tomato sauce)
Grated Parmigiano Reggiano or Pecorino Romano
1. In a shallow pan, place two fingers of water and turn the heat onto high.
2. In a separate pan heat up the passata.
3. When the water is simmering, place one sheet of pane carasau at the time in it for no more than 10 seconds—just enough time for the bread to soften.
4. Bring a small pot of water to boil, add a pinch of salt and gently drop in the two eggs (to poach them). Check them every minute with a spoon. When the yolk is of the desired consistency remove them and place them on a sheet of kitchen roll to remove the excess water.
5. On a plate, place one layer of bread followed by a few spoonfuls of passata.
6. Then add the poached egg, some more passata and as much grated cheese as you wish.
7. Top everything with the two remaining layers of softened bread.