As the last entry for Tomato Tuesday, this quick and easy recipe comes from the back of a box of pane carasau. A traditional sardinian flatbread, pane carasau can be purchased at any well-stocked supermarket and it takes a few weeks for us to use up the contents. The word frattau means broken, and in fact, that’s what you’ll do to the sheets in order to fit them onto a plate (I use one whole circle per serving, breaking it into quarters). Tradition calls for plain tomato sauce but here I’ve used some leftover meat ragu. It’s sort of like making a quickie lasagne when you’ve got the munchies but not the time. Breakfast, lunch, dinner…I’ve had this at all hours of the day. It’s that good!
Dip pieces of bread in hot salted water (or you can also use meat broth). Coat each layer with tomato sauce and grated pecorino, and top with one poached egg.