Maremma vegetable soup with egg (Acquacotta)

1. Slice the onions into thin half-moons and dice the celery and pepper small.

2. In a wide saucepan, cook the onions, celery and pepper with the chilli flakes in the olive oil over low heat for 15 minutes until the onions are completely soft and sweet but not browned.

3. Add the peeled tomatoes crushed by hand, cook for 5 minutes, then pour in the hot water, season with salt and pepper and simmer covered for 20 minutes.

4. Turn the heat down low, make four hollows in the soup with a spoon and carefully crack an egg into each; cover and cook for 4-5 minutes until the whites are set but the yolks are still soft.

5. Meanwhile, toast the bread slices and put them in deep plates.

6. Ladle the soup, with one egg each, over the toast and serve sprinkled with grated pecorino.

Tip: "Acquacotta" (cooked water) was the simple lunch of Maremma's shepherds and charcoal burners, made from whatever was to hand - feel free to add a handful of spinach or mushrooms.