Zuppa Pavese Rossa

Zuppa Pavese Rossa

4 thick slices stale country bread, toasted 4 eggs 1.2 l (5 cups) light chicken or vegetable stock 250 g (9 oz) tomato passata 1 garlic clove 30 g (2 tbsp) butter 40 g (1½ oz) Parmigiano-Reggiano, grated Salt and black pepper

Melt the butter, soften the garlic, add the passata and cook for 10 minutes until it darkens. Pour in the hot stock and bring to a rolling boil. Place one slice of toasted bread in each bowl, crack one egg on top, pour the boiling broth over immediately and cover for 3 minutes. Finish with Parmigiano and black pepper. The yolk should still run.

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