Lunch · 45 min · italian

Acquacotta Maremmana

Dinner decisions, handled: Acquacotta Maremmana pairs mixed bitter greens with yellow onion for a 45-minute Italian lunch.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Mixed bitter greens
• 1 Yellow onion
• 2 Celery stalks
• 1 cup Crushed tomatoes
• 4 Eggs
• 4 slices Stale Tuscan bread
• 1/2 cup Pecorino
• 1/4 cup Olive oil
• 4 cups Vegetable broth

Steps

1. Soften the sliced onion and celery in olive oil 10 minutes. Add the tomatoes and broth and bring to a simmer.
2. Add the chopped greens a handful at a time, letting each wilt before adding more. Simmer 20 minutes until completely tender.
3. Toast the bread slices and set one in each deep bowl.
4. Crack the eggs directly into the simmering soup, spacing them apart, and poach 4 minutes until the whites set and the yolks still tremble.
5. Ladle the soup and a poached egg over each slice of bread.
6. Finish with grated pecorino and a thread of olive oil. The bread soaks up the broth — cooked water, elevated.

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