Crispbread with Tomato Sauce and Fried Eggs

1. 1

   Heat the 3 tablespoons of olive oil in a large saucepan.

2. 2

   Add the onion and cook over moderately low heat until softened and golden, about 15 minutes.

3. 3

   Add the tomatoes and cook over moderate heat, stirring frequently, until the sauce thickens, about 35 minutes; if the sauce begins to stick to the pan, stir in some of the reserved tomato liquid.

4. 4

   Season the sauce with salt and pepper; if it is tangy, stir in the sugar.

5. 5

   Add the crushed red pepper and the basil and remove from the heat.

6. 6

   Preheat the oven to 200.

7. 7

   You will need 12 pieces of the pane carasau, either the packaged triangles or 7-inch squares.

8. 8

   Heat the stock in a medium skillet.

9. 9

   Warm 4 dinner plates in the oven.

10. 10

    Using tongs, dip a piece of the pane carasau in the hot stock, turning it once, until it begins to soften.

11. 11

    Transfer to a warm plate.

12. 12

    Spread a layer of tomato sauce over the bread and sprinkle with 1 tablespoon of the grated cheese.

13. 13

    Repeat this layering 2 more times.

14. 14

    Assemble the remaining 3 stacks on the warmed plates in the same way and keep warm in the oven.

15. 15

    Heat a thin film of olive oil in a large nonstick skillet.

16. 16

    Crack in as many of the eggs as will fit comfortably and fry, over easy or sunny-side up; repeat with the remaining eggs.

17. 17

    Set 2 fried eggs on each stack and sprinkle with grated cheese.

18. 18

    Serve the pane frattau immediately, passing more cheese at the table.

* Per serving · 4 servings · Values may vary.