CHICORY AND EGG SOUP WITH PECORINO
In a one-gallon soup pot, heat the extra virgin olive oil over medium heat and add the onions and garlic. Cook for 10 minutes until the onions are translucent and then add the chicory and cook until very soft, 20-25 minutes.
Add the chicken stock and bring to a boil, then lower heat and simmer 10 minutes and hold over low heat.
In a medium size bowl, crack the eggs and mix with cheese. Add to soup pot and stir 1 minute until egg sets into little "rags". Serve immediately and drizzle with some fine oil at the table.