Sauté the onion cubes and the bacon in a saucepan with a little olive oil and add the tomato pieces. Dust everything with a little flour and fill up with the vegetable soup. Season with salt and pepper, add the sprigs of herbs and simmer gently for about 20 minutes.
Make the macaroni al dente. Butter the timbal molds and place a slice of salami in the bottom of each. Spread the macaroni in a spiral on the wall of the timbals. Carefully put 2 beaten eggs in each one and cook them in a water bath (with lid) for 8 minutes, the water must not make.
Strain the tomato sauce through a fine sieve and season.
Turn the timbals out onto plates and pour the sauce around them. Garnish with a large leaf of basil or parsley.
Our tip: Use a deliciously spicy bacon for a delicious touch!