Ciambotta

Sauté the chopped onions in a high-sided pan, then add the diced cherry tomatoes with salt and pepper. As soon as they appear wilted, pour in a glass and a half of water, bring to a boil and add at that very moment – the pot should contain a couple of centimeters of boiling water together with the sauté – the eggs (an excellent way to use eggs nearing their expiration date), which should be cooked like poached eggs.

Turn off the heat before the yolks are completely cooked and serve the ciambotta with pieces of bread, which should be dipped in the egg and sauté.