A simple Tuscan-style soup with onions and eggs, taught by Chef Hidaka from Ristorante Acquapazza. It has a gentle flavor that's perfect for breakfast, offering the deliciousness of Italian cuisine in a simple dish.
Ingredients
Main Ingredients (2 servings)
- Onions 2 large (4 if using sweet onions)
- Tomatoes 2 large
- Eggs 4
- Baguette, as desired
Seasonings
- Salt and pepper, to taste
- Olive oil, as needed
- Black pepper, for garnish (optional)
- Water or hot water, a small amount
Steps
- Slice the onions slightly thickly.
- Remove the cores from the tomatoes and chop them roughly, seeds and all.
- Add olive oil to a pot and add the sliced onions.
- Sauté the onions over medium heat, without letting them brown, just enough to coat them with the oil.
- Lightly season the onions with salt.
- Add the tomatoes and season lightly with salt.
- Stir everything together, cover, and simmer over low heat for about 10 minutes.
- After 10 minutes, remove the lid and check. If the liquid is insufficient, add a small amount of water or hot water and simmer until the onions are tender.
- Adjust the overall saltiness. Properly seasoning with salt here will enhance the sweetness of the onions.
- Crack 4 eggs into the simmered onion and tomato soup. Lightly season the eggs with salt.
- Cover and cook until the eggs reach your desired firmness. In Italy, eggs that are too runny are not preferred, so it's recommended to cook them a bit more than just soft-boiled.
- Place toasted baguette slices in a bowl and ladle the onion and egg soup over them.
- Finish with a sprinkle of black pepper and a drizzle of olive oil, if desired.
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