First peel the onions and cut them into thin slices, then chop the celery.
Pour the oil into a saucepan, add onions and celery, salt and add the water too.
Cook over medium heat until the water has evaporated completely, then add the peeled tomatoes after having crushed them with a fork.
Cover with hot broth, stir, partially close with a lid and cook for about 40 minutes, stirring occasionally.
Towards the end of the cooking, when the sauce has already shrunk enough, add the eggs, placing them a little apart from each other.
Season with salt, cover with a lid and cook until the eggs are cooked (it will take about 4-5 minutes).
In the meantime, put a slice of stale bread in one of the two single-portion cocotte, add half of the grated pecorino and then half of the soup, also taking an egg.
Do the same with the second cocotte.
The acquacotta is ready, decorated with fresh basil and served immediately.
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