1/2 teaspoon original Tabasco sauce, plus more to taste
4 oz shredded mozzarella cheese, plus more to top
Salt and pepper, to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Cut out the top of the ciabatta using a pairing knife, leaving a boarder of bread. Pull out about a 1/2 inch of the insides of the ciabatta.
In a large bowl, beat the egg whites until stiff. Gently fold in the Tabasco sauce, mozzarella, and salt and pepper, to taste. Don’t over mix, or the egg whites will collapse.
Spoon the beaten egg whites into the cut-out parts of the bread. Create an indentation in the center of the egg whites, where the yolk will eventually go.
Bake the egg white-filled bread until the whites are lightly golden brown, about 6-8 minutes.
Remove from the oven and carefully top each egg white cloud with a yolk. Top with an additional sprinkle of mozzarella and place back in the oven until the whites are completely set, about an additional 6-8 minutes.
Top with more Tabasco, salt, and pepper, if desired, and serve warm.