gluten-free JOC Soups and Stews Italian Acquacotta

Ingredients:

4 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 ounces) chopped tomatoes
4 cups gluten-free vegetable broth
4 large eggs
4 slices gluten-free bread, toasted
Salt and pepper to taste
Fresh basil leaves for garnish

Directions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened.
Pour in the chopped tomatoes and gluten-free vegetable broth. Bring to a simmer and cook for 10-15 minutes.
Crack the eggs into the simmering broth, ensuring they remain intact. Poach for 3-4 minutes or until the egg whites are set but the yolks are still runny.
Season with salt and pepper to taste.
Place a slice of toasted gluten-free bread in each soup bowl and ladle the acquacotta over the bread.
Garnish with fresh basil leaves and serve hot. Enjoy your gluten-free Italian Acquacotta!