Eggs, bread and tomato sauce

Saturday I had planned to go to the Shoreditch Vintage Fair, but I woke up late in the morning and I wasn't feeling very well (thanks to a nasty cold which has been going on for two weeks and it's starting to be annoying) so I decided to skip it (luckily the next one will be on February, yay!) and stay at home.

I had lunch really late, if you can still call it lunch after 3PM, with a recipe inspired by Sardinian "pani frattau", which is slightly different from how I made it most of the time.

It's a very quick and easy lunch or dinner option, and it's perfect if you have some leftovers (as stale bread or a couple of spoons of tomato sauce).

You will need (for1 portion):

2 eggs; 

some tomato sauce; 

some stale bread,;

1\4 onion;

2 tbsp evo;

basil or dried Italian herbs;

a cup of lamb stock;

Pecorino or Parmesan cheese.

If you have a little tomato sauce as leftover then it's perfect. The best would be a very simple tomato&basil sauce, but if you don't have it ready don't worry because it's very easy to make.

Start chopping the onion (I like it in big chunks) and gently cook it with a little extra virgin olive oil. When the onion is softened add some peeled plum tomatoes (3 of them will do) or some spoons of passata and let it simmer for about 20 minutes; add fresh basil leaves or dried Italian herbs mix at the very end (you don't want to burn the herbs flavor).

You can choose then to cook the eggs directly into the tomato sauce or made them poached.

Remember to toast the stale bread (if you don't have stale bread, you can toast fresh one and nobody will notice), either in the toaster or in the oven, personally I prefer the oven; and then soften it with a little stock (lamb is better, but you can use whatever stock you have at home, just avoid the fishy one).

Serve the slices of stale bread topped with tomato sauce, the eggs and finally a generous amount of grated cheese.

Enjoy!