Bread and Tomato Soup with Poached Eggs (Acquacotta)

Ingredients

• 0.25 cup extra-virgin olive oil (Divided)
• 1 yellow onion (Finely chopped)
• 1 carrot (Finely chopped)
• 1 celery stalk (Finely chopped)
• 4 cloves garlic (Three cloves minced for the soup; one whole clove reserved for rubbing the toast)
• 28 oz canned whole peeled tomatoes (Crushed by hand or roughly chopped, with juices)
• 4 cup water or low-sodium chicken stock (Use water for the most traditional version)
• 8 oz stale rustic bread (Cut into thick slices; day-old country bread works best)
• 4 large eggs (Poached directly in the soup)
• 0.25 cup fresh basil (Torn or thinly sliced, for finishing)
• 0.5 cup pecorino Romano or Parmesan cheese (Finely grated, for serving)
• kosher salt (To taste)
• black pepper (Freshly ground, to taste)

Steps

1. 1

   Heat the oven to 400°F (200°C). Arrange the bread slices on a baking sheet and brush or drizzle them with about 2 tablespoons of the olive oil.

2. 2

   Toast the bread for 8 to 12 minutes, turning once, until crisp and lightly golden. Remove it from the oven and rub one side of each warm slice with the reserved whole garlic clove. Tear the toast into large pieces and set aside.

3. 3

   While the bread toasts, heat the remaining olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrot, and celery, season with salt and pepper, and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent but not browned.

4. 4

   Add the minced garlic and cook for about 30 seconds, stirring, until fragrant. Do not let it darken.

5. 5

   Add the tomatoes with their juices and the water or stock. Stir well, bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer gently for about 45 minutes, stirring occasionally, until the vegetables are tender and the broth tastes rich. Do not allow the soup to reduce until dry.

6. 6

   Taste the soup and adjust the salt and pepper. If the soup has become too thick, add a little water so it is brothy enough to poach the eggs.

7. 7

   Crack the eggs one at a time into a small cup, then slide each egg gently into a separate area of the simmering soup. Keep the soup at a gentle simmer rather than a boil so the whites stay around the yolks.

8. 8

   Cover the pot and cook for about 4 to 6 minutes, until the whites are set and the yolks remain runny. For firmer yolks, cook the eggs for 8 to 10 minutes.

9. 9

   Divide the garlic-rubbed toasted bread among four serving bowls. Ladle the soup around and over the bread, placing one poached egg in each bowl.

10. 10

    Finish with the basil, grated pecorino or Parmesan, a drizzle of olive oil, and freshly ground black pepper. Serve immediately, while the toast is crisp and the egg yolks are warm.

Notes

The source describes this as a rustic Tuscan acquacotta and specifically cautions against boiling the soup while poaching the eggs. Runny yolks are preferred, but the eggs may be cooked 8 to 10 minutes for a firmer set. The stated source timing is approximately 45 minutes active time plus cooling, with about 1½ hours total cook time.

Nutrition per serving

• soup
• main
• Italian
• Tuscan
• vegetarian
• poached eggs
• rustic
• one-pot