Ingredients
-
6 slices stale Italian homestyle Bread
-
Onion
-
1 pound mixed vegetables ( Beetroot
-
2 cups peeled chopped Tomatoes
-
6 Egg
-
2 cloves Garlic
-
Sage
-
Minced Chili Pepper
-
Grated Pecorino Romano Cheese
-
Olive Oil
-
Salt
-
freshly ground Black Pepper
Directions
Steps
|
1
Done
|
In a pot, warm 8 tablespoons of olive oil. Add the garlic, chili pepper and sage, and sauté briefly. |
|
2
Done
|
When the garlic starts to brown, add the onion and the mixed vegetables. |
|
3
Done
|
Cook for a couple of minutes until the vegetables absorb the oil. At this point add the tomatoes, and cook for about 20 minutes. Add about 6 cups of water or stock, season with salt, and cook for about 1 hour. |
|
4
Done
|
Crack the eggs into the broth and stir, careful not to break them. (Cook for about 4 minutes (like poached eggs). |
|
5
Done
|
Place the bread in the bottom of a large soup bowl and sprinkle with pecorino. Pour the hot soup in, making sure not to break the eggs. |
|
6
Done
|
Let the soup rest for a couple of minutes, and serve with a grinding of fresh pepper and more grated cheese. |
