Acquacotta Toscana With Mushrooms

Preparation:

Preparation: Cut the mushrooms into slices. Blanch the tomatoes, peel them, cut them into pieces. In an earthenware pot, brown the crushed garlic in the oil; add mushrooms, tomatoes and catmint. Season with salt and pepper; cook over high heat for 15 minutes. Add 100 cl of boiling water and boil for 15 minutes. Break the eggs into a cup and pour them into the boiling pot; cover and cook 2 minutes on low heat. Pour into plates with toasted bread and sprinkle with pecorino.