Sopa de tomate alentejana (Portuguese tomato soup) comes from the Alentejo, in southern Portugal, a region known for great food and traditions.
Like most food from the Alentejo, it is a simple dish that makes the most of fresh, tasty ingredients. The eggs are poached right in the soup.
Ingredients (serves 4)
- 6 medium ripe tomatoes
- 10 medium slices of wheat bread
- 2 medium onions, sliced
- 4 garlic cloves, chopped
- 4 eggs
- Olive oil
- White sugar
- Fresh coriander
- Oregano
- Dried bay leaf
- Salt and pepper, to taste
Instructions
- Core the tomatoes and cut a small cross on top. Cover them with water in a saucepan and bring to the boil. As soon as it boils, move them to a bowl of cold water and peel them. Keep the water.
- Slice the onions and cook them slowly in olive oil over medium-low heat for 5 to 8 minutes. Add the garlic and bay leaf and season with salt.
- Chop the tomatoes and a few coriander stems and add them to the pan. Season with pepper, a little salt, sugar and oregano. Cook over medium heat until the tomato turns into a pulp.
- Add the tomato water until everything is covered and bring to the boil. Lower to medium heat.
- Crack the eggs one by one into the soup, without breaking the yolks. Cover and cook for 5 minutes.
- Serve with fresh or toasted bread.
Download the Portuguese Tomato Soup recipe (PDF)
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