Onion and celery acquacotta with poached eggs and pecorino

Ingredients

For 1 serving

• Onion150 g
• Celery60 g
• Canned peeled tomatoes150 g
• Eggs2
• Bread40 g
• Pecorino10 g
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

Method

1. Peel the onions and slice them thinly; trim the celery, remove the toughest strings and slice it.
2. In a wide pan heat the oil over a low heat and sweat the onion and celery with a pinch of salt for 15 minutes, stirring now and then, until very soft and just golden.
3. Add the peeled tomatoes, crushed with a fork, and a ladleful of water and cook for 15 minutes over a medium-low heat, until the soup thickens; season with salt and pepper.
4. With a spoon make small hollows in the soup, crack an egg into each, cover and cook for 4 minutes over a low heat, until the whites are set and the yolks still soft.
5. Meanwhile toast the bread slices in a dry frying pan over a medium heat for 2 minutes a side, until golden.
6. Put the bread in soup plates, spoon the soup and eggs over it and finish with grated pecorino and a few basil leaves.