Ingredients:
• broth: 1.2 litres
• stale bread rolls: 4
• ripe tomatoes: 200 gr
• eggs: 4
• celery: 1 stalk
• grated pecorino cheese: to taste
• olive oil: to taste
• bay leaf: to taste
• parsley: to taste
• garlic: to taste
• pepper: to taste
• salt: to taste

Preparation:
Peal and chop up the tomato in a pot; add parsley, garlic, celery and a pinch of salt and pepper. Then add a litre and a half of water and boil. Remove from heat after about half an hour and filter this taste vegetable broth; pour it into a second pot and add the sliced stale bread that you’ve slightly browned in the oven. Soak until soft then scoop out the bread and place it in bowls; then break the egg into the boiling broth and as soon as it cooks place it on the bread; lastly fill the bowls with the boiling broth, sprinkle with grated pecorino cheese and serve.
If you like, you can slice up some red onions and add them to the dish before serving.
Buon Appetito!

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