Acquacotta Tuscan Soup (Acquacotta Toscana)

INGREDIENTS: (4 servings)
450 Grams Tomatoes
300 Grams Sweet Red Peppers
300 Grams Parmesan or Pecorino cheese
8 Slices of stale bread
4 Eggs
3 Onions
6 Stems of Celery
Extra Virgin Olive Oil
Salt
Pepper

Place a skillet to heat with a little olive oil, onions finely chopped , celery and cook until lightly brown.
Add tomatoes, peeled and without seeds, red pepper, salt and pepper and cook for 20 minutes.
Put the ingredients in a pot with salty hot water (1 litre) and bring to boil.
Meanwhile toast, or fry, 8 slices of stale bread and put them in a large dish.
After about 30 minutes pour the soup over the bread.
Then place again the soup on low heat and break 4 eggs over it (pay attention to not break the yolks and keep them separated).
As soon as the eggs are slightly curdled, sprinkle all with abundant Parmesan or Pecorino cheese and serve immediately.