Acquacotta Maremmana

By ltrodrigu

You can prepare this soup in advance, right up to the point when you add the eggs. Keep it in the refrigerator overnight or freeze it for later use. Reheat it with a splash of water and, once it’s simmering, crack the eggs in.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 medium yellow onions, thinly sliced
• 1/2 celery stalk, finely chopped
• Salt
• 1/2 cup dry white wine
• 1 (28-ounce) can whole, peeled tomatoes
• 1 fresh red chili, finely chopped, or dried chili flakes to taste
• 2 cups vegetable stock or water, plus more as needed
• 4 eggs
• 4 slices stale Tuscan bread or crusty white loaf, toasted
• 1/2 cup grated Parmesan or pecorino cheese

Preparation

Step 1

Heat olive oil in a Dutch oven over low heat. Add onions, celery and a good pinch of salt. Cook, stirring occasionally, until vegetables are tender, about 15 minutes. If onions start to stick to pan, add a splash of water to pan.

Increase heat to medium and add white wine. Simmer until reduced slightly, 4 minutes. Add tomatoes and their juice to pan and use a wooden spoon to crush. Add another pinch of salt and chilies. Add stock and bring to a simmer. Reduce heat to low. Simmer gently, stirring occasionally, until soup reduces to a thick consistency, with enough liquid remaining to poach the eggs in, about 45 minutes. If too thick, add stock as necessary.

Crack eggs, one at a time, into pan. Poach until whites are cooked and yolks are still runny, 3-6 minutes. Remove from heat.

To serve, place a toasted bread slice in bottom of each bowl. Carefully transfer poached eggs to tops of bread slices. Pour soup over to cover and soak bread. Sprinkle with grated cheese. Let sit a minute or two to allow bread to absorb liquid.