“Acquacotta della Tuscia” is a dish of peasant origins typical of lower Maremma and the area around Viterbo, which farmers and herdsmen used to eat in the fields.

It is a vegetable-based dish, although alternative recipes higher in protein exist that include egg or stockfish.

Ingredients for 4 people
Large potatoes, 6
Wild chicory, 1 kg
Tomatoes, 400 g
Stale Italian bread
Garlic, 4 cloves
Onions, 2
Eggs, 4
Fresh mint, 3 sprigs
Chili pepper, 1
Salt, to taste
Extra virgin olive oil, to taste

Preparation
Peel the potatoes and cut each into four parts, then place them in a pot filled with salted water, together with the chili pepper, the chopped tomatoes, the mint and the garlic.
Separately, prepare a soffritto by sautéing the thinly sliced onions. Next, add the chicory and cook for a few more minutes. Now add the soffritto to the rest of the ingredients and cook the soup for about an hour on a high flame. If water levels get too low during cooking, add some more as needed. Alternatively, to make the dish even tastier, you can add some vegetable stock. Once the soup is done cooking, “poach” the eggs in the water for a couple minutes, then add two table spoons of extra virgin olive oil.
Cut the stale bread into slices (at least 1 cm thick) and place one or two in each serving bowl. Using a ladle, soak the bread slices with the cooking liquid and let it absorb for a few minutes. Finally, pour the rest of the soup into each bowl and let cool for a minute before serving. 
Buon appetito!