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1
Heat the 3 tablespoons of olive oil in a large saucepan.
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2
Add the onion and cook over moderately low heat until softened and golden, about 15 minutes.
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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.
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4
Season the sauce with salt and pepper; if it is tangy, stir in the sugar.
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5
Add the crushed red pepper and the basil and remove from the heat.
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6
Preheat the oven to 200.
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7
You will need 12 pieces of the pane carasau, either the packaged triangles or 7-inch squares.
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8
Heat the stock in a medium skillet.
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9
Warm 4 dinner plates in the oven.
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10
Using tongs, dip a piece of the pane carasau in the hot stock, turning it once, until it begins to soften.
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11
Transfer to a warm plate.
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12
Spread a layer of tomato sauce over the bread and sprinkle with 1 tablespoon of the grated cheese.
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13
Repeat this layering 2 more times.
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14
Assemble the remaining 3 stacks on the warmed plates in the same way and keep warm in the oven.
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15
Heat a thin film of olive oil in a large nonstick skillet.
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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.
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17
Set 2 fried eggs on each stack and sprinkle with grated cheese.
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18
Serve the pane frattau immediately, passing more cheese at the table.
