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Ingredients
- 1/2 c. finely-minced peeled onions
- 3 ounce pancetta finely minced
- 2 x garlic cloves finely minced
- 1/2 tsp red chili flakes
- 1 Tbsp. finely-minced fresh mint leaves
- 1/4 c. extra-virgin extra virgin olive oil
- 1 lb fresh tomatoes seeded, and coarsely minced
- 2 x heads chicory - (abt 2 lbs) cleaned, trimmed, and broken into 2" pcs
- 1 tsp salt
- 4 slc Italian peasant bread toasted
- 4 x Large eggs
Directions
- In a medium-sized pot, heat the extra virgin olive oil over medium-high heat. Add in the onion, pancetta, garlic, chilis and mint till lightly golden brown. Add in the tomatoes and cook for five more min. Add in the chicory and salt, stir, and cook for 3 more min. Add in 1 qt water and simmer 30 min.
- To serve, arrange a slice of toasted bread in each serving bowl, break an egg on top, then pour a few ladlefuls of very warm soup over to soak the bread and cook the egg.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 179 | 66% |
| Total Fat 20.2g | 25% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 972mg | 41% |
| Potassium 492mg | 14% |
| Total Carbs 11.33g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.88g | 3% |
| Protein 12.18g | 19% |
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