Flatbread Stack with Tomato Sauce and Poached Eggs

Ingredients

• 4 eggs
• 8 sheets Sardinian flatbread (see note)
• 2 tbsp finely sliced basil leaves
• 150 gm aged Pecorino Sardo, grated
• For drizzling: extra-virgin olive oil
• Mutton stock (brodo di pecora)
• 1 kg mutton bones, chopped (ask your butcher to do this)
• 1½ carrots, roughly chopped
• ½ large onion, roughly chopped
• 1 celery stalk, roughly chopped
• 3 Roma tomatoes, quartered
• 2 tsp tomato paste
• 3 fresh bay leaves
• ½ bunch flat-leaf parsley, torn
• 10 black peppercorns
• Passata
• 20 ml extra-virgin olive oil
• ¼ onion, finely diced
• 1 garlic clove, finely diced
• 1 kg very ripe tomatoes, chopped
• 3 basil sprigs, leaves picked, torn