Heat 3 tablespoons of oil in a large frying pan, add the onion and cook for 5 minutes over medium heat. Pour the vegetable stock, simme for 8 minutes and season with salt and pepper

Put eggs in a pan with water and bring to the boil. Simmer for 8 minutes. Peel and cut each egg into 3 slices. Set aside.

Arrange the bread in a large plate and pour the milk over. Leave to soak until just soft then gently squeeze all the liquid. The bread should be damp not wet.

Heat the remaining oil in a saucepan, add the spring onion and saute until half-cooked. Leave to cool.

To assemble the cake, line the base of the baking dish with 4 pancarre, cover with a third of hard eggs and season with salt. Cover with a third of onions then cover with pecorino cheese and parsley. Repeat layers twice more, finishing with the spring onions then drizzle the onions oil juice over the top of the cake.

Bake in the preheated oven at 180ºC for 20 minutes, until set and golden brown. Serve hot.