How to make it
6 steps. Take it one step at a time.
Heat the olive oil
In a large pot, heat the olive oil over medium heat. Add the sliced onions and celery. Sauté for about 10-12 minutes until the onions are soft and golden.
12 minStir in the red pepper flakes and crushed tomatoes
Stir in the red pepper flakes and crushed tomatoes. Season with a pinch of salt. Cook for another 10 minutes, allowing the flavors to meld.
10 minPour in the vegetable broth
Pour in the vegetable broth (or water). Bring to a boil, then reduce heat and simmer gently for 20 minutes.
20 minCarefully crack the eggs
Carefully crack the eggs into the simmering soup, one at a time, keeping them separate. Cover the pot and cook for 3-4 minutes until the whites are set but the yolks remain runny.
4 minPlace a slice of stale bread
Place a slice of stale bread in the bottom of each serving bowl. Ladle the soup over the bread, making sure each bowl gets one poached egg.
Finish with a generous sprinkle of grated Pecorino Toscano and a drizzle…
Finish with a generous sprinkle of grated Pecorino Toscano and a drizzle of fresh olive oil.
A little kitchen wisdom
Acquacotta was originally a peasant dish made by shepherds. The key is using good quality extra-virgin olive oil and stale, crusty bread that can absorb the broth without falling apart completely.
