• 1 1/4 pound broccoli raab, washed and trimmed
• pinch of salt
• 1/4 cup extra-virgin olive oil
• 9 cherry tomatoes, washed and halved
• 1/4 pound pitted black olives
• 4 eggs
• 4 slices day-old bread

Pour 4 cups of salted water in a large pot; add salt and bring to a boil. Cook the broccoli raab for 15 minutes, or until tender. Add 1 tablespoon of the olive oil, the tomatoes, and the olives. Break the eggs, one by one, in a small bowl and gently pour each one into the simmering pot. Cook over medium heat for about 2 minutes, or until the eggs are set.

Place a slice of bread at the bottom of each of 4 terra-cotta serving bowls. Distribute the vegetables and eggs over the bread, making sure that each slice has its own egg. Serve hot, drizzling the remaining olive oil over the top of each serving. Serves 4

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