for 2 people

Tomato sugo

1 tin	anchovy fillet (approx. 45 g), drained, oil retained
1	onion, finely chopped
1	garlic clove, finely chopped
200 g	celery, thinly sliced
½ dl	white wine
¼ tsp	salt
a little	pepper
350 g	puréed tomatoes
2 sprig	oregano

To poach the eggs

1 litre	water
1 dl	vinegar
2	eggs

Serve

6 piece	Fine Food Pane Carasau
40 g	Pecorino, finely grated
2 sprig	oregano, leaves torn off

How it's done

Tomato sugo

Heat ½ tbsp of oil from the anchovy fillets in a pan. Add the onion, garlic and celery, sauté for approx. 3 mins. Pour in the wine, season, cover and simmer for approx. 5 mins. Add the tomatoes and oregano with the anchovy fillets and the remainder of the oil, cover and simmer for approx. 20 mins. Remove the sprig of oregano.

To poach the eggs

Bring the water and vinegar to the boil in a pan. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach at just below the boil for approx. 4 mins. Remove the eggs with a slotted spoon, drain.

Serve

Layer 3 pane carasau (Sardinian flatbread) with the tomato sauce on each plate, finish with a layer of sauce. Sprinkle with the pecorino, top with the eggs. Garnish with the oregano.

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