60 minutes


  • 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


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
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
Add the tomatoes and chopped porcini mushrooms and stir for a minute or so
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
Taste and season with salt, pepper and fresh lemon juice
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
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