Since making pane di carasau with kamut recently, I decided to not just eat it as a flat bread to dip but as a typical Sardinian dish Pane Carasau e uovo. Simply served with eggs, onions, tomato sauce and grated pecorino cheese, the carasau is re-hydrated with boiling water and a bit of vinegar, then layered and topped. It’s so simple but the flavors and textures are so satisfying and easy to prepare.