Acquacotta

1. Start by peeling the onions, then wash the celery and dice the vegetables. Mash roughly the peeled tomatoes with a fork. 2. In a saucepan or in a large cast iron pot sauté a clove of garlic, peeled and lightly crushed, with 4 tablespoons of extra virgin olive oil, then add the diced vegetables, the chilli pepper, the peeled tomatoes and a good pinch of salt. 3. Let cook for a few minutes, stirring with a wooden spoon, then add 2 liters of hot water. Now you can even forget the covered pot on the lowest heat for about 2 hours and a half. 4. When the soup is almost ready toast the bread slices, rub them with a clove of garlic for a kick of flavour and tear them into pieces with your hands, distributing the bread at the bottom of 4 soup bowls. 5. Shell the eggs in the pot where the soup is still simmering, taking care not to break the yolk: as soon as the egg whites are firm, remove the eggs with a slotted spoon and keep them warm in a dish. 6. Distribute the soup into the soup bowls over the bread slices, put an egg in the center of each bowl and season with a drizzle of extra virgin olive oil. Top with a generous sprinkling of grated pecorino cheese and serve hot.