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1
Break each sheet of pane carasau into three or four piecesjust small enough to fit in the individual serving dishes.
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2
Fill a large bowl with hot water, and drop in a batch of broken bread pieces.
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3
Let them soak for a few seconds, so all are moistened, then remove and spread them on the paper-towel-lined tray.
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4
The pieces should still be somewhat firm; dont let them get soggy.
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5
Moisten the rest of the pane carasau the same way.
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6
Heat the tomato sauce to a gentle simmer in a small saucepan, and keep it hot.
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7
Get ready for poaching the eggs: Pour water in the skillet to a depth of 2 inches, and add the vinegar (1 tablespoon per quart of water).
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8
Gradually heat to a simmer.
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9
Assemble the individual dishes of pane frattau just before cooking the eggs: Spread 3 to 4 tablespoons of sauce in the bottom of each dish or bowl, and sprinkle over each a tablespoon of grated cheese.
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10
Cover the sauce and cheese with a layer of moist pane carasau pieces (keep in mind that youll need three such layers in each dish, or twelve portions of bread).
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11
Spoon another 3 to 4 tablespoons sauce on top of the flatbread, and sprinkle over it another spoonful of cheese.
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12
Now repeat this layering twice morebread, sauce, cheese; bread, sauce, cheeseusing more or less of each to taste.
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13
Poach the eggs at the last minute: One at a time, break them into a small ramekin or cup, and gently slide each one into the simmering water.
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14
Cook the eggs 2 to 3 minutes for a firm white and still-runny yolk (or longer if you like).
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15
Lift each egg out with a slotted spoon, drain for a moment on paper towels, and lay it atop a dish of pane frattau.
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16
Give each egg a final dusting with cheese, and serve immediately.
