Alentejo tomato soup

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This tomato soup from Alentejo is enriched with bread and egg, giving it a soft full texture. The flavour is simple and sunny.

Serves: 4 people

Preparation time: 20 min

Ingredients

• olive oil – 3 tbsp
• onion, chopped – 1
• garlic, minced – 2 cloves
• ripe tomatoes, diced – 1 1/2 lb
• water or vegetable stock – 4 cups
• day-old bread, torn into pieces – 5 oz
• eggs – 4
• fresh oregano or parsley – 1 tbsp
• salt – to taste
• black pepper – to taste

Method

1. Heat the olive oil in a pot and cook the onion and garlic for 4 minutes.
2. Add the tomatoes and simmer for 10 minutes until they break down.
3. Pour in the water or stock and cook for another 5 minutes.
4. Stir the bread into the soup and let it soften.
5. Carefully crack the eggs into the hot soup and poach them for 3 minutes.
6. Sprinkle with oregano or parsley and serve right away.