Sardinian Stew With Poached Eggs

Name: Sardinian Stew With Poached Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 17
Cuisine: Global
Ingredients: 4 good-quality anchovies, minced (about 2 Tbsps; see Note); 710 milliliters drained crushed San Marzano tomatoes (one 28-oz and one 14.5-oz can); 1 medium bunch celery; 3 large bunches chard; 1 bunch thyme, marjoram or savory, leaves picked and chopped; 237 milliliters dry white wine; 6 eggs (1 or 2 eggs per serving, as desired); 118 milliliters extra virgin olive oil + more to finish; 2 garlic cloves, minced; 1 Tbsps ground dry chile (Calabrian preferred), to taste; 17 servings Kosher salt, to taste; 170 grams Parmesan rind, scrubbed of any wax or residue; 237 milliliters finely grated Parmesan-Reggiano or pecorino + more to garnish; 17 servings Cracked pepper, to taste; 118 milliliters About chicken or vegetable broth, if needed; 2 mediums yellow onions, halved then thinly sliced lengthwise; 8 ribs cardoon, trimmed (each about 12- to 18-inches long)

You can never have too many soup recipes, so give Sardinian Stew With Poached Eggs a try. This gluten free, primal, and pescatarian recipe serves 17. One serving contains 186 calories, 10g of protein, and 12g of fat. Head to the store and pick up ground chile, canned tomatoes, eggs, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes.