Simple egg and bread soup with tomato broth.
A rustic Sardinian comfort soup combining stale bread, poached eggs, and aromatic tomato broth into a warming, nutritious dish.
Serves 4
Toast stale bread slices in olive oil until golden.
Heat stock with tomatoes and simmer 10 minutes.
Add toasted bread to broth, simmer 3-4 minutes to soften.
Crack eggs directly into simmering broth, poach until set.
Use day-old bread for best results
Fresh eggs poach better
Don't stir eggs while cooking
Add fresh herbs
Use chicken broth
Best served fresh, but can refrigerate broth separately.
Pani e Uovo exemplifies Sardinian resourcefulness and peasant cooking traditions.
Stale bread works better as it absorbs broth without falling apart.
Per serving · 4 servings total
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