Acqua Cotta

Method

1. 1

   Finely slice the onions and celery and soften them slowly in oil with a pinch of salt.

2. 2

   Add the peeled, chopped tomatoes and a pinch of chilli, and cook on a low heat for 15 minutes.

3. 3

   Cover with hot water and simmer for another 15–20 minutes, adjusting the salt.

4. 4

   Toast the slices of stale bread and put one in each bowl.

5. 5

   Pour the boiling soup over the bread and break an egg into each bowl, letting it cook in the hot liquid.

6. 6

   Finish with grated pecorino, a grind of pepper and a drizzle of raw olive oil.