Flatbread Lasagna

• 4 (or more) rounds pane carasau (see Sources, page 387)
• 3 to 4 cups Tomato Sauce (page 385)
• 4 large eggs
• 2 tablespoons distilled white vinegar, or as needed
• 1 1/2 to 2 cups freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)
• A tray or baking sheet lined with paper towels; a wide skillet, saute pan, or shallow saucepan for poaching the eggs; four gratin dishes or shallow bowls for individual servings

1. Break each sheet of pane carasau into three or four piecesjust small enough to fit in the individual serving dishes.
2. Fill a large bowl with hot water, and drop in a batch of broken bread pieces.
3. Let them soak for a few seconds, so all are moistened, then remove and spread them on the paper-towel-lined tray.
4. The pieces should still be somewhat firm; dont let them get soggy.
5. Moisten the rest of the pane carasau the same way.
6. Heat the tomato sauce to a gentle simmer in a small saucepan, and keep it hot.
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).
8. Gradually heat to a simmer.
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.
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).
11. Spoon another 3 to 4 tablespoons sauce on top of the flatbread, and sprinkle over it another spoonful of cheese.
12. Now repeat this layering twice morebread, sauce, cheese; bread, sauce, cheeseusing more or less of each to taste.
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.
14. Cook the eggs 2 to 3 minutes for a firm white and still-runny yolk (or longer if you like).
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.
16. Give each egg a final dusting with cheese, and serve immediately.

carasau, tomato sauce, eggs, white vinegar, freshly grated pecorino, baking sheet

Taken from www.epicurious.com/recipes/food/views/flatbread-lasagna-372387 (may not work)