6 Su Pane Frattau (baked Sardinian crispbread, 6 to 8″ wide)
1 lb. canned tomatoes
One small onion
One garlic clove
Two fried eggs
3 oz. Fiore Sardo cheese (to be grated over the bread)
How to make the Su Pane Frattau – baked Sardinian crispbread:
Lightly brown the chopped onion and garlic, add the tomatoes and cook for about 30 minutes to make a light and fresh-tasting sauce.
Dip the crisp Sardinian bread in boiling water for a moment. Remove.
On a large plate, arrange a bit of the sauce, a slice of the Sardinian bread, a sprinkle of the grated Fiore Sardo cheese. Top with more sauce, another piece of bread, and so on. Build it like you would a lasagna.
Top the last slice of crispbread with a final sprinkle of Fiore Sardo cheese, the two fried eggs, and some dabs of butter.
Regional recipe from Sardinia