Step 1

Begin by rehydrating the dried mushrooms in 200ml boiling water. Leave for 10 minutes or until the mushrooms are soft, then drain (reserving the stock) and roughly chop

Step 2

Add a good glug of olive oil to to a large heavy-bottomed pan and set over a medium heat. Sweat the onion, garlic, carrot and celery until soft but not coloured

Step 3

Add the tomatoes and chopped porcini mushrooms and stir for a minute or so

Step 4

Add the cavolo nero (or cabbage) and top up with water. Season with salt and pepper, bring up to the boil then leave to simmer for 35 minutes

Step 5

Taste and season with salt, pepper and fresh lemon juice

Step 6

Gently crack 4 eggs into the broth, season the yolks and place a lid on for 5 minutes or until the eggs are cooked but still with soft yolks

Step 7

In the meantime, toast your bread and divide between 4 bowls. Generously grate pecorino over each piece of toast and carefully ladle the soup over, ensuring you don’t break the egg yolks. Serve immediately