5 from 2 votes


Course Soup
Cuisine Tuscan
Keyword eggplants, soup, tomato
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 servings


  • extra virgin olive oil
  • 1 clove garlic
  • 3 stalks celery
  • 2 onions
  • 500 g canned peeled tomatoes
  • hot chilli pepper
  • salt
  • 8 slices stale bread
  • 4 eggs
  • pecorino cheese, grated


  • Start by peeling the onions, then wash the celery and dice the vegetables. Mash roughly the peeled tomatoes with a fork.
  • In a saucepan or in a large cast iron pot sauté a clove of garlic, peeled and lightly crushed, with 4 tablespoons of extra virgin olive oil, then add the diced vegetables, the chilli pepper, the peeled tomatoes and a good pinch of salt.
  • Let cook for a few minutes, stirring with a wooden spoon, then add 2 liters of hot water. Now you can even forget the covered pot on the lowest heat for about 2 hours and a half.
  • When the soup is almost ready toast the bread slices, rub them with a clove of garlic for a kick of flavour and tear them into pieces with your hands, distributing the bread at the bottom of 4 soup bowls.
  • Shell the eggs in the pot where the soup is still simmering, taking care not to break the yolk: as soon as the egg whites are firm, remove the eggs with a slotted spoon and keep them warm in a dish.
  • Distribute the soup into the soup bowls over the bread slices, put an egg in the center of each bowl and season with a drizzle of extra virgin olive oil. Top with a generous sprinkling of grated pecorino cheese and serve hot.
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