Maremma acquacotta with poached eggs

Ingredients

For 1 serving

• Red onion100 g
• Celery60 g
• Canned peeled tomatoes150 g
• Swiss chard100 g
• Eggs2
• Whole wheat bread2 slices
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Pecorino10 g
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose, eggs, celery,

In season: September – November

Method

1. Thinly slice the red onion and celery. Heat the olive oil in a wide lidded pan and sweat them for 15 minutes over low heat, stirring now and then, until very soft and just golden; meanwhile warm the vegetable stock.
2. Wash the chard and cut it into strips; break up the peeled tomatoes. Add the tomatoes, chard, hot stock and a pinch of salt to the pan and cook for 15 minutes over medium-low heat, until the chard is tender.
3. Toast the sliced wholemeal bread in a dry frying pan or toaster until crisp, and put it in the bowl.
4. Bring the soup to a gentle simmer. Make a hollow with a spoon for each egg, crack the eggs in one at a time, cover and cook for 4 minutes, until the whites are set and the yolks still soft.
5. Pour the soup and eggs over the bread and finish with grated pecorino and a pinch of chilli.