Italian-Style Egg Casserole with Heirloom Tomatoes, Buffalo Burrata and Stracciatella

1. In a large, deep skillet with a lid, heat the olive oil over medium heat. Add the leek and cook for 6 to 8 minutes, until tender.
2. Add the garlic and continue cooking for 30 seconds. Stir in the chopped heirloom tomatoes and cook for 3 to 4 minutes, until they begin to soften.
3. Pour in the Favuzzi basil tomato sauce and let simmer gently for 5 minutes. Season with salt, Favuzzi saffron and pepper.
4. Using a spoon, make 4 to 5 small wells in the sauce. Crack an egg into each well.
5. Distribute the burrata pieces around the eggs, directly into the tomato sauce. Cover and continue cooking for 5 to 8 minutes, or until the egg whites are set and the yolks are still slightly runny. The burrata will become soft and creamy.
6. Meanwhile, toast the slices of country bread and drizzle with a little Favuzzi olive oil. Rub with the garlic clove, then grill until golden.
7. Remove the casserole from the heat and distribute the buffalo stracciatella around the eggs. Sprinkle with fresh basil leaves and finish with a small pinch of Favuzzi saffron salt.

Notes: Serve directly in the center of the table with slices of toasted bread for dipping into the creamy tomato sauce and runny egg yolks!