HOTEL AZZOLINI

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For 6 servings:

• ½ pound escarole
• ¼ cup olive oil
• 2 cups finely diced onions
• 2 cups finely diced carrots
• 1 cup finely diced celery
• 2 tablespoons chopped garlic
• 1 to 2 teaspoons crushed red pepper flakes, or to taste
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 3 tablespoons chopped fresh flat leaf parsley
• 1 pound plum tomatoes, peeled, seeded, and chopped
• Kosher salt to taste
• 6 slices Tuscan Bread or other peasant style bread
• 1 or 2 whole cloves garlic
• 6 large eggs
• 2 ... continue