Recipe of Acquacotta

Ingredients

• 4 large eggs
• 1/4 cup extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 4 slices of stale bread, preferably Tuscan bread
• 1/2 cup freshly grated Pecorino Romano cheese
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Directions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become soft and translucent.

2. 2

   Pour in the diced tomatoes and their juices, and simmer for about 10 minutes until the mixture thickens.

3. 3

   Add the vegetable broth to the pot and season with salt and black pepper. Bring the soup to a gentle boil.

4. 4

   Carefully crack each egg into the simmering broth, one at a time. Allow them to poach until the whites are set, but the yolks remain runny, about 4-5 minutes.

5. 5

   Place a slice of stale bread at the bottom of each serving bowl.

6. 6

   Carefully ladle the soup over the bread, making sure to distribute the eggs evenly.

7. 7

   Sprinkle Pecorino Romano cheese on top of each bowl, and garnish with fresh basil leaves.

8. 8

   Serve your Acquacotta hot and enjoy the rich, comforting flavors of this traditional Tuscan dish.