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Pane Cotto

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Makes 4 servings 1x

Time about 90 minutes

Units Scale

Ingredients

  • 4 thick slices whole-grain bread (stale is fine), cubed
  • 3 tablespoons olive oil
  • 1 pound button mushrooms, chopped
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 2 carrots, chopped
  • 1 red or green bell pepper, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • One 28-ounce can diced tomatoes with their juice
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh basil, or 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Heat the oven to 400°F. Put the bread on a baking sheet and toast, turning once or twice, until golden and dry, 10 to 15 minutes. Remove the bread from the oven as soon as it’s ready.
  2. Meanwhile, put the oil in a large pot over medium heat. When it’s hot, add the mushrooms and cook, stirring occasionally, until they release their liquid and the pan is becoming dry again, 3 to 5 minutes.
  3. Add the onion and garlic and cook, stirring until they become fragrant, just 1 or 2 minutes. Then add the carrots and bell pepper, and sprinkle with the salt and pepper. Cook, stirring occasionally, until the carrots and bell pepper start to get soft, 3 to 5 minutes.
  4. Add the tomatoes, bring the sauce to a boil, then adjust the heat so it bubbles steadily. Cook, stirring occasionally, until the tomatoes break down, the vegetables become very soft, and the mixture thickens, 10 to 15 minutes.
  5. Add the bread and stir to coat it with the sauce. If the mixture looks too thick or is sticking to the pan, stir in a splash of water—you want it to be about the consistency of thick soup. Taste and adjust the seasoning. Bring to a gentle bubble, make indentations with the back of a spoon for the eggs, then crack them into the pan. Cover and simmer until eggs are as soft or as firm as you like them, 2 to 5 minutes.
  6. Scatter the cheese on top, followed by the basil or parsley, if using it, and serve.

– The VB6 Cookbook

Recipe variations

Baked Pane Cotto
Another way to set the eggs is by baking them. After the toast comes out of the oven, lower the heat to 350°F. In Step 4, once the eggs are added to the skillet, sprinkle the cheese over all and pop the pan in the oven to cook until the eggs are set how you like them, 10 to 20 minutes. Then garnish with the herb and serve.

Baked Pane Cotto for a Crowd
The easiest ever. Double the bread and sauce ingredients and make both the bread and sauce components up to a day ahead if you like. Heat the oven to 350°F. Spread the mixture into a 9 by 13-inch baking dish, make the indentations, add the eggs, top with the cheese, and bake as above. (It will take 5 to 10 minutes longer if the dish goes into the oven cold.)

More Ideas

  • If you don’t have fresh herbs, season the sauce with up to 2 teaspoons dried oregano or thyme.
  • Crank up the heat by adding a small fresh hot chile or a pinch of red chile flakes along with the bell pepper.
  • Explore different vegetables, like fennel.
  • Use red or white wine instead of water to thin the sauce before adding the eggs.
  • Try crumbled ricotta salata or Gorgonzola cheese instead of the Parmesan.