4
60 minutes

Ingredients

  • 10g of dried porcini mushrooms
  • olive oil
  • 1 red onion, diced
  • 1 celery stick, diced (leaves reserved)
  • 1 carrot, peeled and diced
  • 1/2 leek, sliced
  • 3 garlic cloves, diced
  • 3 sprigs of basil
  • 4 tomatoes
  • 4 cavolo nero leaves, or cabbage or swiss chard
  • lemon juice
  • 4 slices of bread, stale or fresh
  • 4 eggs
  • pecorino

Method

1
Begin by rehydrating the dried mushrooms in 200ml boiling water. Leave for 10 minutes or until the mushrooms are soft, then drain (reserving the stock) and roughly chop
2
Add a good glug of olive oil to to a large heavy-bottomed pan and set over a medium heat. Sweat the onion, garlic, carrot and celery until soft but not coloured
3
Add the tomatoes and chopped porcini mushrooms and stir for a minute or so
4
Add the cavolo nero (or cabbage) and top up with water. Season with salt and pepper, bring up to the boil then leave to simmer for 35 minutes
5
Taste and season with salt, pepper and fresh lemon juice
6
Gently crack 4 eggs into the broth, season the yolks and place a lid on for 5 minutes or until the eggs are cooked but still with soft yolks
7
In the meantime, toast your bread and divide between 4 bowls. Generously grate pecorino over each piece of toast and carefully ladle the soup over, ensuring you don’t break the egg yolks. Serve immediately