4 Serves
76 Mins
Finely dice the onion and garlic using a chef's knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
266 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
245 mg / 1,250 mgPotassium
870 mg / 4,700 mgSodium
2462 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat extra virgin olive oil in a large Dutch oven over medium heat.
Sauté the onion and garlic until softened, then add the tomatoes and vegetable broth, simmering for 40 minutes to develop the base.
Season the soup with salt and pepper to taste.
Carefully crack the eggs into the simmering soup and poach until the whites are set but yolks remain runny.
Place a slice of stale bread in each bowl, ladle the soup and an egg over the bread, and top with grated Pecorino Romano.
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Italian