Egg in soup recipe
Grazia Giuliani's 'uova in zuppa' goes back a couple of generations, and layers parsley tomatoes with crusty brad, eggs and Parmesan.
Ingredients
- 4 cloves garlic (reduce to 2 cloves, if preferred), peeled and sliced
- 1 small bunch flat-leaf parsley
- 16 Pomodorino tomatoes (or substitute with baby plum or cherry tomatoes)
- 1 l water
- 8 peppercorns
- 1 pinch of coarse sea salt
- 100 g parmesan, grated
- 4 slices crusty bread (white, sour dough or spelt bread)
- 8 tbsp extra-virgin olive oil
- 4 eggs
- 1 pinch of table salt
- 1 pinch freshly ground pepper, if desired
Details
- Cuisine: Italian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Peel and slice the garlic. If you adore garlic, do not slice it too thinly; if you or your guests are not so keen on it though, cut really thin slices.
- Wash the flat-leaf parsley and leave it whole (stalks and leaves). Wash the tomatoes.
- Pour three-quarters of the water into a very large frying pan (with a lid, which will be used later). Add the garlic, the parsley, the tomatoes, the peppercorns and a pinch of coarse sea salt.
- Cook for 15 minutes at medium heat. Add the remaining water when the water starts evaporating. (If you do not have a large frying pan, split all the ingredients in half, and, when you reach the relevant stage, cook the eggs two at a time).
Recipe taken from Versatile: Cooking & Living Italian. Image courtesy of ACC Editions.
You might also like
Valentine Warner's asparagus with soft egg