6 large eggs
1 cup heavy cream
3 tbsp of minced fresh flat leaf parsley
1 medium onion, thinly sliced
2 tbsp extra virgin olive oil
2 garlic cloves roughly chopped
1 tbsp of fresh minced sage
½ teaspoon of crushed red pepper flakes
1 28 oz can diced tomatoes with their juice
1 tsp coarse sea salt or kosher salt
½ pound of day old artisanal bread, cut into 1-inch cubes
¼ pound of goat cheese
¼ pound freshly grated parmesan

1. Set a rack on the middle shelf of the oven and preheat to 450
2. In a medium bowl, whisk together the eggs, cream, parsley and set
aside.
3. Place a 10-inch ovenproof sauté pan or 3-qt brazier over high
heat. When the pan is hot, add the onion. Cook until lightly
browned, about 2 minutes. Add the oil, garlic, sage, and red
pepper flakes and sauté, stirring, for 1 more minute. Add the
tomatoes and salt and bring to a simmer.
4. Stir the bread into the tomatoes. Crumble the goat cheese over the
bread, then pour the egg and cream mixture over all and sprinkle
with the parmesan cheese. Bake until the strata has set and is
golden on top, about 25 minutes. Let stand 5 minutes before serving.

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