Start by activating the yeast in warm water for 5–10 minutes, until frothy. In a large bowl, combine durum wheat flour and salt, then mix in the activated yeast to form a dough. Knead on a floured surface until smooth and elastic. Cover and let it rise in a warm place for 1–1.5 hours, or until doubled in size. Punch the dough down, divide it into small balls, and roll each one into a very thin round sheet. Bake at 400°F (200°C) until it puffs and turns golden. Let it cool slightly, cut each puffed sheet into two thin layers, and return to the oven to bake again until crisp.

Heat 1–2 tablespoons of olive oil in a saucepan. Sauté 1–2 finely chopped garlic cloves until fragrant. Add 400–500 g of chopped fresh tomatoes (or canned), a pinch of salt, and a few basil leaves. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens. Blend for a smooth consistency, if desired.

Warm the stock in a large pot - enough to fit the sheets of pane carasau. Dip each sheet into the hot stock for a few seconds to soften it. Place the softened bread on a plate over a spoonful of tomato sauce, then top with more sauce and grated Pecorino cheese. Repeat until you get three layers of bread, sauce, and cheese.

Crack an egg into a small bowl. Under medium heat, bring the broth to a gentle simmer and swirl it to create a vortex. Carefully slide the egg into the center and cook for about 2 minutes, until the white is set. If the swirling slows, give it another gentle stir. Use a slotted spoon to lift it and place the poached egg on top of the sardinian bread.  Serve immediately with a sprinkle of Pecorino cheese and drizzle of olive oil.