Lu Pappuncì (Stale Bread, Eggs and Tomato)

A humble and tasty summer dish made from leftover bread, fresh tomatoes, and eggs.

- 400 g stale bread
- 400 g ripe fresh tomatoes
- 100 g onion
- 50 g olive oil
- 50 g grated pecorino cheese
- 4 eggs
- Salt to taste

Sauté julienned onion in oil. Add peeled and chopped tomatoes and cook covered for about 10 minutes. Add diced stale bread and cook for a few more minutes. Break in the eggs and stir gently until just set. Sprinkle with grated pecorino and serve.