Poached eggs in tomato sauce, breaded goat cheese crostini

serves two

Tomato Sauce
3 cups (680 ml) jar of passata di pomodoro (strained tomatoes)
1-2 tsp (5-10 ml) verdurina (page 6)
Splash of olive oil

In a saucepan heat olive oil on medium heat, stir in verdurina then add passata.
Add 5 or 6 pieces of stew beef and simmer 1½ hours on low heat with the lid on.

Simple salsa verde (optional)
1 cup (250 ml) flat-leaf parsley, washed and dried, coarsely chopped
½ garlic clove
½ tbsp (7.5 ml) red onion, diced
¼ cup (60 ml) olive oil
Salt, pepper

Mix all ingredients in a blender or food processor.
Adjust the seasoning.  Add 1 tsp (5 ml) to tomato sauce when cooked.

Poach eggs in tomato sauce until mostly cooked but still runny.

Breaded goat cheese crostini
2 slices goat cheese
1 small egg, whisked
¼ cup (60 ml) Cappellari breadcrumbs
Olive oil, to drizzle
Sliced Calabrese bread

Slice goat cheese into portion sizes, bread cheese by dipping in egg wash then Cappellari breadcrumbs.
Preheat oven to 400° F (200° C), drizzle breaded goat cheese with olive oil and bake 2-5 minutes on a
baking dish lined with parchment paper turning once when lightly toasted.

Toast bread slices with olive oil in a preheated oven or grill pan.

Plate and serve