Zuppa di Cicoria con l'Uova

By LeeBoruchow

Chicory souup with egg. And yes the base is just water, which is quite common in Italian soups.

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 onions, 1/2" dice
• 3 ounces thinly sliced pancetta, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon red chile flakes
• 2 tbsp fresh mint leaves, finely chopped
• 1 pound ripe tomatoes, coarsely chopped
• 2 heads chicory, approximately 2 pounds, cleaned, trimmed and chopped into 1" pieces
• 1 teaspoon salt, + more to taste
• 8 cups water
• 4 slices Italian peasant bread, toasted
• 4 eggs
• pecorino romano, for grating

Preparation

Step 1

In a large pot, heat the olive oil over medium-high heat. Add the onion, pancetta, garlic, chiles and mint and saute until onion is lightly golden. Add the tomatoes and cook for five more minutes. Add the chicory and salt, stir, and cook for 3 more minutes. Add water and bring to a boil, then simmer 30 minutes. Check for seasoning.

To serve, arrange a slice of toasted bread in each serving bowl, break an egg on top, then pour a few ladlefuls of very hot soup over to soak the bread and cook the egg. Grate pecorino over the top and add a drizzle of oil.