Recipes | Aliza Green - Chef, Consultant & Author

Ingredients

• ½ cup extra-virgin olive oil, divided
• 2 ribs celery
• 2 carrots
• 2 medium onions
• 1 small whole hot dried red chile pepper
• 1 pound ripe tomatoes, diced (don’t bother skinning unless you’re using thick-skinned plum tomatoes)
• 2 pounds mixed firm vegetables (such as turnips, butternut squash, kohlrabi, celery root, parsnips, fresh shelled cranberry or Romano beans, and/or potatoes, peeled if necessary and diced)
• 2 bunches chard greens, Tuscan kale, and/or escarole, stems removed, washed and cut into thin strips
• 4 quarts vegetable stock, purchased or homemade, simmering
• 8 large farm-fresh eggs
• 1 to 2 cups grated pecorino Toscano cheese
• Sea salt and freshly ground black pepper, to taste