Chicory Soup with Egg: Zuppa di Cicoria con l'Ouvo

Name: Chicory Soup with Egg: Zuppa di Cicoria con l'Ouvo
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices Italian peasant bread, toasted; 2 heads chicory, approximately 2 pounds, cleaned, trimmed and broken into 2-inch pieces; 4 eggs; 0 bunches fresh mint leaves, finely chopped to yield 1 tablespoon; 2 cloves garlic, finely chopped; 59 milliliters extra-virgin olive oil; 118 milliliters peeled and finely chopped onions; 85 grams pancetta, finely chopped; 1 teaspoons red chile flakes; 1 teaspoon salt; 454 grams fresh tomatoes, seeded and coarsely chopped

Chicory Soup with Egg: Zuppa di Cicoria con l'Ouvo might be just the main course you are searching for. This dairy free recipe serves 4. One serving contains 416 calories, 15g of protein, and 28g of fat. If you have tomatoes, chicory, eggs, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a medium-sized pot, heat the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion, pancetta, garlic, chiles and mint until lightly golden.

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Pancetta

Chili Pepper

Garlic

Onion

Mint

Add the tomatoes and cook for five more minutes.

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Tomato

Add the chicory and salt, stir, and cook for 3 more minutes.

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Endive

Salt

Add 1 quart water and simmer 30 minutes. To serve, arrange a slice of toasted bread in each serving bowl, break an egg on top, then pour a few ladlefuls of very hot soup over to soak the bread and cook the egg.;

Ingredients you will need

Bread