Tomato-Poached Eggs with Sardinian Music Bread (Ovos kin Tomate e Casu)

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 4 large eggs 
• 2 tablespoons basil fresh chopped
• 2  garlic cloves minced
• 0.3 cup green onions sliced
• 0.5 teaspoon kosher salt divided
• 2 tablespoons olive oil extra-virgin
• 2 ounces aged pecorino sardo finely grated
• 29 ounce plum tomatoes whole undrained coarsely chopped canned (such as San Marzano)
• 4 sheets pane carasau (Sardinian music bread)
• 4 sheets pane carasau (Sardinian music bread)

Equipment

• frying pan

Directions

1. Heat oil in a large skillet over medium heat.
2. Add onions and garlic to pan; cook 3 minutes or until fragrant, stirring often. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
3. Reduce heat to low. Working with one egg at a time, crack eggs over tomato mixture, about 1 inch apart in pan.
4. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook 5 minutes or until desired degree of doneness.
5. Remove from heat.
6. Arrange 4 wedges pane carasau on each of 4 plates; spoon 3/4 cup sauce over each serving. Top each serving with 1 egg, and sprinkle with 2 tablespoons grated cheese. Top each serving with 1 1/2 teaspoons chopped fresh basil.