Chicory Soup With Egg - {Zuppa Di Cicoria Con L'ouvo}

Recipe Ingredients

1/2 cup	31g / 1.1oz	Finely-chopped peeled onions
3 oz	85g	Pancetta - finely chopped
2		Garlic cloves - finely chopped
1/2 teaspoon	2.5ml	Red chili flakes
1 tablespoon	15ml	Finely-chopped fresh mint leaves
1/4 cup	59ml	Extra-virgin olive oil
1 lb	454g / 16oz	Fresh tomatoes - seeded, and
		Coarsely chopped
2		Chicory - (abt 2 lbs) - cleaned, trimmed,
		And broken into 2" pieces
1 teaspoon	5ml	Salt
4		Italian peasant bread - toasted
4		Eggs

Recipe Instructions

In a medium-sized pot, heat the olive oil over medium-high heat. Add the onion, pancetta, garlic, chilis and mint until lightly golden. Add the tomatoes and cook for five more minutes. Add the chicory and salt, stir, and cook for 3 more minutes. Add 1 quart water and simmer 30 minutes.

To serve, arrange a slice of toasted bread in each serving bowl, break an egg on top, then pour a few ladlefuls of very hot soup over to soak the bread and cook the egg.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C18) - from the TV FOOD NETWORK

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