Zuppa di telline con l’uovo is an ancient recipe from Margherita di Savoia, Apulia, born from the simplicity of local fishermen’s lives. Made with tiny clams (telline), garlic, cherry tomatoes, and eggs, it is a reflection of the region's resources.

The dish involves simmering the clams in olive oil and garlic, adding eggs that are quickly steamed to keep the yolks runny, and is served with stale bread to soak up the rich flavors. It's a flavorful, protein-rich dish, traditionally enjoyed with a local wine like Falanghina or Bombino Bianco.