Name: Pane Frattau Sardinian Bread with Poached Eggs and Rich Tomato Sauce
Yield: 4
Ingredients: 3 tbsp extra virgin olive oil, plus extra to serve; 1 garlic clove, finely sliced; 500g/1lb 2oz tomato passata; 1½ litres/35fl oz hot vegetable stock; 12 sheets of pane carasau; 1 tsp white wine vinegar; 4 very fresh eggs; 100g/3½oz pecorino romano, grated; Sea salt and freshly ground black pepper

VMG Recipes