Tomato-Poached Eggs With Sardinian Music Bread (Ovos Kin Tomate E Casu)

• 2 tablespoons extra-virgin olive oil
• 1/3 cup sliced green onions
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 (14.5-ounce) cans whole plum tomatoes, undrained and coarsely chopped (such as San Marzano)
• 4 large eggs
• 4 sheets pane carasau (Sardinian music bread), each broken into 4 wedges
• 1/2 cup (2 ounces) finely grated aged pecorino Sardo
• 2 tablespoons chopped fresh basil

1. Heat oil in a large skillet over medium heat. 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.
2. Reduce heat to low. Working with one egg at a time, crack eggs over tomato mixture, about 1 inch apart in pan. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook 5 minutes or until desired degree of doneness. Remove from heat.
3. 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.

extravirgin olive oil, green onions, garlic, kosher salt, freshly ground black pepper, tomatoes, eggs, carasau, fresh basil

Taken from www.myrecipes.com/recipe/tomato-poached-eggs-with-sardinian-music-bread-ovos-kin-tomate-e-casu (may not work)