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Sardinian Stew With Poached Eggs

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Ingredients

3 large bunches chard

8 to 12 ribs cardoon, trimmed (each about 12- to 18-inches long)

1 medium bunch celery

1/2 cup extra virgin olive oil + more to finish

2 medium yellow onions, halved then thinly sliced lengthwise

1 bunch thyme, marjoram or savory, leaves picked and chopped

4 good-quality anchovies, minced (about 2 tablespoons; see Note)

2 garlic cloves, minced

3/4 to 1 tablespoon ground dry chile (Calabrian preferred), to taste

1 cup dry white wine

3 cups drained crushed San Marzano tomatoes (one 28-ounce and one 14.5-ounce can)

6 to 10 ounces parmesan rind, scrubbed of any wax or residue

Kosher salt, to taste

About 1/2 cup chicken or vegetable broth, if needed

1 cup finely grated parmesan-Reggiano or pecorino + more to garnish

Cracked pepper, to taste

6 to 16 eggs (1 or 2 eggs per serving, as desired)

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