Photograph of the finished Acquacotta

Italy · Súp bánh mì trứng Acquacotta

Acquacotta

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 240 g
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Celery Celery 120 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Olive oil Olive oil 80 ml
  • Photograph of Pecorino cheese Pecorino cheese 60 g
  • Photograph of Garlic Garlic 8 cloves

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.

Start cooking