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

Tomato-Poached Eggs with Sardinian Music Bread (Ovos kin Tomate e Casu)
Photo by Randy Mayor

Ingredients

  • 4 sheets pane carasau (Sardinian music bread), each broken into 4 wedges
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 (14.5-ounce) cans whole plum tomatoes, undrained and coarsely chopped (such as San Marzano)
  • 2 tablespoons chopped fresh basil
  • 4 large eggs
  • + 3 more ingredients
    • ½ cup (2 ounces) finely grated aged pecorino Sardo
    • 1/3 cup sliced green onions
    • 2 garlic cloves, minced

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 ...

View full recipe at My Recipes

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