Acquacotta

Method

1. 1 Sauté sliced onions and celery in olive oil for 10 minutes over low heat, until tender but not golden brown.
2. 2 Add the peeled and chopped tomatoes and 350 ml of water, and simmer for 20 minutes until the broth is flavorful.
3. 3 Toast the bread, let it sit overnight, then slice it into 2 cm thick slices until slightly charred. Rub garlic on one side of each slice and place them at the bottom of a bowl.
4. 4 Crack the eggs into the simmering soup, let it sit for 3 minutes so the egg whites set while the yolks remain runny.
5. 5 Ladle the soup and egg onto the bread, sprinkle with pecorino cheese, and wait 2 minutes for the bread to absorb the liquid; this is a dish made by charcoal burners, so it's essential to use old bread to prevent it from becoming soggy.

With an appliance

• Air fryer 42 min

  Replace step 3: toast the bread slices in an air fryer at 190 degrees for 5 minutes, flipping them at the 3rd minute to sear both sides, then rub with garlic; keep step 4 as is, poach the eggs in the soup pot on the stovetop.