Portuguese Tomato Soup (Sopa de Tomate Alentejana)

This delicious tomato soup recipe comes from the southern region of Alentejo, place for great food and traditions.

As most of the food in that region, it is a simple dish that takes advantage of the flavour and freshness of the ingredients.

Ingredients

(serves 4)
6 medium sized ripe Tomatos
10 Wheat bread medium slices
2 medium onions sliced
4 garlic clove, chopped
4 eggs
Olive oil
White sugar
Cilantro / Coriander
Oregano
Dried bayleaf
Salt, to taste
Pepper, to taste

Instructions:

1.Start by core the tomatoes, and gently cross slicing the top part. Put them
on a saucepan with water covering them. Put them to boil, as soon as it
boils, take them out and reserve them on a bowl with cold water. Peel them
2.Peel and slice the onions, and saute them on a large saucepan with some
olive oil. Keep the cooker on a medium low heat and slowly cook the onions for
5-8 minutes. Peel and chop the garlics. Add the garlics and the dried bayleaf to
the pan, season with salt.
3.Chop the peeled tomato, and some cilantro/coriander stems. Add them to the
saute, season with pepper, a bit of salt, sugar and oregano. Let the cook on a
medium temperature until the tomato turns into a pulp.
4.Add water until you cover everything (used to peel tomatoes) to the
saucepan and let it boil. After boiling turn the temperature to a medium. Crack
open the eggs without bursting the yolks. Place them individually on the sauce
pan over the rest of the ingredients, and let them cook for 5 minutes covered.
5.Serve with some fresh sliced bread, or toasted one. Enjoy

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