Printed September 2, 2026
Sardinian Pane Frattau with Tomato Sauce and Poached Eggs
Paper-thin flatbread gets layered with tomato sauce and sheep's milk cheese, then topped with poached eggs in this Sardinian breakfast that turns humble ingredients into something almost lasagna-like. Each layer is a revelation.
Ingredients
- 8 sheets pane carasau (Sardinian flatbread) or large flour tortillas
- 2 cups tomato passata or crushed tomatoes
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup pecorino Romano cheese, grated
- 4 eggs
- 1 tablespoon white vinegar
- Fresh basil leaves
- Red pepper flakes
Preparation
Pane frattau is a Sardinian shepherd's breakfast—the kind of food you make when you have crispy flatbread that's gone rock-hard and needs to be softened back into edibility. The solution is brilliant: dip the bread in hot broth or tomato sauce, layer it with cheese, and top the whole thing with a poached egg. Suddenly, yesterday's stale bread is today's breakfast masterpiece.
The magic happens when the egg yolk breaks and its richness mixes with the tomato sauce and melted cheese, creating a sauce that soaks into the softened bread. It's rustic luxury, the kind of dish that looks simple but delivers complex, satisfying flavors.
Preparation
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Add the tomato passata, oregano, salt, and pepper. Simmer for 10-15 minutes until slightly thickened. Taste and adjust seasoning.
- Bring a large pot of water to a gentle simmer. Add the white vinegar.
- To assemble each serving: Briefly dip a sheet of pane carasau (or a tortilla) into the hot tomato sauce until slightly softened, about 5 seconds. Place it on a plate.
- Spread some tomato sauce over the bread and sprinkle with pecorino cheese. Add another layer of bread, sauce, and cheese. Typically, you'll create 2-3 layers per serving.
- While assembling the bread layers, poach the eggs: Crack each egg into a small cup, then gently slide it into the simmering water. Cook for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- Place one poached egg on top of each assembled bread stack.
- Drizzle with additional tomato sauce, sprinkle with more pecorino, fresh basil leaves, and red pepper flakes.
The bread should be soft enough to cut with a fork but not so soaked that it disintegrates into mush. If you can't find pane carasau, large flour tortillas work surprisingly well—just make sure they're good quality. The key is working quickly so everything stays warm, and breaking that egg yolk at the table so everyone can see the golden flow mixing with the red sauce and white cheese.
