4 Serves
81 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
KoreanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
262 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
751 mg / 4,700 mgSodium
2042 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
7 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Heat extra virgin olive oil in a large Dutch oven over medium heat.
Sauté the onions and garlic in the Dutch oven until softened and translucent.
Stir in the tomato paste and cook for two minutes to deepen the flavor, then add the vegetable broth and bring to a gentle simmer.
Season the broth with salt and black pepper, then let it simmer uncovered to allow the flavors to meld.
Carefully crack the eggs into the simmering broth and poach until the whites are set but the yolks remain runny.
Place a slice of stale crusty bread into each serving bowl, ladle the hot soup and an egg over the bread, and top with grated Pecorino Romano.
17
g15
g8
g
American
Italian