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extra-virgin olive oil Italian bread kosher salt lean bacon onion garlic red pepper tomatoes eggs parsley cheese
Viewed: 48 - Published at: 7 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 2 cups 1/2-inch cubes day-old Italian bread (crusts removed)
- Kosher salt and freshly ground black pepper
- 2-3 slices thick-cut lean bacon, cut into 1/8-inch dice
- 1/2 cup minced onion
- 1 garlic clove, minced
- 1/4-1/2 teaspoon crushed red pepper flakes
- 2 28-ounce cans plum tomatoes, with their juice
- 4 medium or large eggs
- 1 tablespoon minced fresh flat-leaf parsley
- Freshly grated Parmigiano-Reggiano cheese
Method
- 1.
- Heat the oil in a large, wide, heavy saucepan over medium heat.
- When the oil is hot enough to sizzle a bread cube, add all the bread cubes and saute until golden, about 3 minutes.
- With a slotted spoon, transfer to a medium bowl.
- Sprinkle with salt and a grinding of pepper and set aside.
- 2.
- Discard the oil in the pan and wipe the pan dry with a paper towel.
- Add the bacon to the pan and cook, stirring, over medium heat for 2 minutes.
- Add the onion, reduce the heat to medium-low and saute until golden, about 5 minutes.
- Stir in the garlic and red pepper flakes and saute for 1 minute more.
- 3.
- Place a food mill over the saucepan and puree th etomatoes and their juices directly into the pan.
- (Or, if you do not have a good mill, puree in a food processor and press through a strainer, using a rubber spatula; discard the solids.)
- Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until the liquid is slightly reduced, about 20 minutes.
- Season to taste.
- (The soup can be made up to 1 day ahead.)
- 4.
- Just before serving, break the eggs one at a time into a cup and slip them into the simmering soup, distributing them evenly.
- Cover and cook until the whites are setand the yolks are cooked to the desired doneness, 8 to 10 minutes.
- 5.
- Distribute the croutons among four soup bowls.
- Carefully ladle the eggs into the bowls, then ladle the soup on top.
- Top each serving with some of the parsley and cheese and serve.
