Sardinian Flatbread (Pane Frattau)

Name: Sardinian Flatbread (Pane Frattau)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 7 oz tomato sauce (such as Rao's marinara sauce or your choice); to taste sea salt (divided); 1 qt water (divided); 4 slices sourdough, French, or crusty bread; 4 whole eggs; 3/4 oz pecorino cheese (grated); to taste black pepper (freshly ground)

Crispy flatbread layered with poached eggs and tomato sauce, topped with pecorino cheese and black pepper.

20 min total2 servingsItalian

Calories

520

Protein

20g

Carbs

52g

Fat

22g

Ingredients

7 oz tomato sauce (such as Rao's marinara sauce or your choice)
to taste sea salt (divided)
1 qt water (divided)
4 slices sourdough, French, or crusty bread
4 whole eggs
3/4 oz pecorino cheese (grated)
to taste black pepper (freshly ground)

Instructions

1
Prepare the tomato sauce: In a small saucepan, combine the tomato sauce with a pinch of sea salt and 1/2 cup of the water. Bring to a boil and cook for 5 to 6 minutes, until slightly thickened.
2
Heat the water: In a medium pot, bring the remaining water to a boil for poaching the eggs.
3
Prepare the bread: While the water heats, place two slices of bread in each of two serving dishes.
4
Assemble the base: When the sauce is ready, spread it evenly over the bread slices so they absorb the flavor.
5
Poach the eggs: Crack the eggs into the boiling water and cook for 1 to 2 minutes, until the whites are set and the yolks begin to firm up.
6
Assemble the dish: Remove the eggs with a slotted spoon and place one on top of each slice of sauced bread.
7
Finish and serve: Sprinkle the grated pecorino cheese, a little more sea salt, and freshly ground black pepper on top. Serve warm.