Ingredients

• 500 g hulled chicory
• 500 g vegetable stock
• 150 g fregula
• 2 eggs
• a stalk of celery
• an onion
• chili pepper
• parsley
• thyme
• marjoram
• extra virgin olive oil
• salt

For the recipe of chicory soup and fregula, slice the onion and fry in a veil of oil with celery sticks and a chilli pepper. Then sauté the chicory, chopped, leaving it to flavor for a few moments. Add the stock, correct with salt, cover and cook for about 40 minutes. Finally add the fregula, already boiled for 5 ', and complete the cooking leaving the soup on the fire for another 5'. At the time of serving, divide it into individual holster and serve with a portion of scrambled eggs in a veil of oil with chopped aromatic herbs and a pinch of salt.

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