Acquacotta

Ingredients
serves 4

700g onions
200g celery
800g ripe tomatoes, peeled
120ml extra virgin olive oil
200ml water
500ml vegetable stock
1 tsp salt, plus more to taste
Fresh basil, to taste
4 large free-range eggs
4 thick slices of Tuscan bread, (about 200g)
80g pecorino

for serving
drizzle of extra virgin olive oil
20g pecorino, grated
fresh basil
pinch of pepper

Method

Prepare the tomatoes by dropping them into boiling water to make it easier to peel them. Peel the onions, cut them in half then slice them thinly. Next slice the celery into thin slices.  

Pour the oil into a pan, and place over a medium-high heat. Add the onions and celery. 

Stir well, then add the water and a teaspoon of salt. Let it cook for about 5 minutes, until the water has completely evaporated. Don't let the onions brown. They just need to be softened.

Once ready add the peeled tomatoes, gently crushing them with the back of a ladle to break them. 

Add a handful of chopped basil leaves. Stir it all together, then add the hot vegetable broth. Cover with a lid and simmer for about 40 minutes, covering with a lid and stirring occasionally. Add more water if it seems to be getting to dry. 

After it appears to be cooked for long enough, when the oil has risen to the surface, add the eggs, breaking them directly into the pan, evenly arranging them. 

Season with salt and cover with a lid. 

Leave for about 4-5 minutes, until the eggs have cooked. In the meantime, break a 1cm thick  slice of stale Tuscan bread into four warmed soup bowls.  Line the bottom with a single layer, then add grated pecorino on top. 

Ladle the soup over the bread, making sure one cooked egg is in each bowl. 

Drizzle with some extra virgin olive oil, sprinkle over with some grated pecorino, place a small basil leaf and a pinch of ground black pepper. 

Serve immediately.