Extra Virgin Olive Oil
Slice the Italian bread into 1/4 inch to 1/2 inch slices, just try to make them all the same thickness. I like to use a hearty crusty bread. My preference is the heavier the bread, the thinner I slice.
Put a thin layer of extra virgin olive oil in a frying pan and turn heat to medium. Use a garlic press and put some garlic in the pan. Use and much or as little as you like. Don't use a cast iron pan or non stick pan.
Next, place Italian bread slices in the pan to cover the entire area. Cut some of the pieces of the bread to fill in any spaces. Be careful not to burn the bread. Flip the bread over just a minute after you put it in the pan. Again make sure the bread fills the pan with one even layer filling all gaps.
Next take 2-4 eggs and crack them on top of the bread. Take a fork and spread the eggs evenly over the bread letting the egg fall between the bread slices. Use enough eggs to do this.
Put the heat on very low and cover the pan. After a minute or 2, add salt, pepper and crushed oregano and basil over the entire surface. You may want to add a very small amount of olive oil around the entire circumference. Cover again and wait 2 or 3 minutes.
Now comes the most important part. Check the underneath to see if its ready to flip. You want the Sicilian toast to be a light to golden brown, so that it is crispy and crunchy. You may need 2 spatulas to flip this and to keep it in once piece. Start on the edges and work you way around to make sure it is not sticking anywhere before you flip. After you flip it over, it only needs 1 minute or so to finish, so use this time to add spices on this side as well. I like lots of flavor, so I would add more.
Remove the Sicilian toast to a cutting board or a plate. Cut into it like a pizza, serve hot and enjoy!
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