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8 pieces of pane carasau
150 gr. of grated pecorino cheese
400 gr. of tomato sauce
1 litre of broth
Divide the broth in two pots. Dip the pane carasau in the broth for a few seconds. Put it on serving plate and make alternating layers with tomato sauce and grated pecorino cheese. Cook the poached eggs in the broth and put them on the bread and serve with grated pecorino cheese.