← Nouns Cooking · Soup Pot

Ingredients

• 60 ml Olive oil
• 2 Onion, thinly sliced
• 4 cloves Garlic, sliced
• 1 green pepper, sliced (optional)
• 1 kg ripe tomatoes (or 2 × 400 g tins), peeled and chopped
• 1 Bay leaves
• 1 tsp Paprika
• 750 ml Water
• 4 Eggs
• 4 slices thick slices of stale country bread
• 2 tbsp fresh coriander or parsley, chopped
• 100 g chouriço or chorizo, sliced (optional)
• Salt
• Black pepper

Method

1. Heat the oil in a wide pot over medium-low heat. Add the onions, garlic and pepper with a pinch of salt and cook gently for 10–12 min, until very soft and sweet.
2. Add the tomatoes, bay leaf and paprika and cook for 10 min, stirring, until they break down into a thick sauce.
3. Pour in the water, season with salt and pepper and simmer for 10 min. If using chouriço, add the slices now.
4. Make four hollows in the soup and crack an egg into each. Cover and poach at a gentle simmer for 4–5 min, until the whites are set and the yolks still soft.
5. Put a slice of bread in each bowl, spoon over the soup and an egg, and scatter with coriander.

Tips

• Stale bread is best: it soaks up the soup without turning to mush.
• The chouriço is optional; leave it out to keep the soup vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Easy Portuguese Recipes Food From Portugal A Portuguese Affair