The great thing about soup is that you can make a big batch. The not-so-great thing? The same old leftovers for days. Enter the solution: turn it into brunch! Here, leftover Ribollita (a bread-infused Tuscan soup that’s packed with vegetables and beans) becomes the base of shakshuka, a delicious, tomatoey poached-egg dish. Thanks to the chock-a-block ribollita, which already has a tomatoey broth, all you have to do is heat up the soup with a little water and pop the eggs right into the broth. Serve straight from the skillet, with even more bread for dunking into the runny yolks. For extra decadence, try crumbling Feta or grating some parmesan over the top.
How to Make It
Heat oil in a large skillet over medium-high. Add Ribollita; stir in water, and let mixture come to a simmer. Using a spoon, create 4 evenly spaced wells in mixture; crack an egg into each well. Sprinkle eggs evenly with salt and pepper. Cover and cook over medium until whites are set but yolks are still runny, 5 to 6 minutes. Sprinkle with parsley.