Instructions: In a medium-sized pot, heat the olive oil over medium-high heat. Add the onion, pancetta, garlic, chilis and mint until lightly golden. Add the tomatoes and cook for five more minutes. Add the chicory and salt, stir, and cook for 3 more minutes. Add 1 quart water and simmer 30 minutes.

To serve, arrange a slice of toasted bread in each serving bowl, break an egg on top, then pour a few ladlefuls of very hot soup over to soak the bread and cook the egg.

This recipe yields 4 servings.

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