Ingredients
2 tablespoons extra-virgin olive oil1/3 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.
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