Pane Frattau (Sardinian Layered Flatbread with Tomato and Egg)
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Ingredients
- 4 flatbreads
- 300 g passata
- 2 garlic cloves
- 20 ml olive oil
- 60 g pecorino romano, grated
- 4 large eggs
Nutrition (per serving)
- Calories
- 407 kcal
- Protein
- 19.5 g
- Carbohydrate
- 37.3 g
- of which sugars
- 5.2 g
- Fat
- 18.8 g
- of which saturates
- 6.2 g
- Fibre
- 3 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a saucepan, add the garlic and cook for 1 minute, then add the passata and simmer for 10 minutes.
- 2
Warm the flatbreads according to the pack instructions.
- 3
Spread each flatbread with a layer of the tomato sauce and scatter with half the pecorino.
- 4
Poach the eggs in a pan of gently simmering water for 3 minutes until the whites are set but the yolks are still soft.
- 5
Top each flatbread with a poached egg, a little more tomato sauce and the remaining pecorino to serve.
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