Pane Frattau is a traditional Sardignian dish that is part pizza, part pasta, part huevos rancheros. It is made using the traditional, round, cracker-like, pita-ish, bread. The bread is dipped in boiling water and then topped with tomato sauce, a light sprinkling of local cheeses, and a nice, runny poached egg.
It really reminds me of aforementioned huevos rancheros if they were served on a bed of tagliatelle. The bread, having turned soft, (but not soggy) in the water, forms a good base that the other ingredients stick to.
Despite the strange texture, it really turned out to be a comfort food, like many things consisting of bread and eggs. Was it the best meal I have ever had? No. But you should give it a shot. It tastes better than it sounds in print.