With summer on it’s way, it is always handy to have some simple tasty recipes up your sleeve for a quick dinner. This one-pot-wonder is satisfying and won’t weigh you down. It is also a great way to use up any slightly older tomatoes, day old bread, bread ends, or any leftover rolls you may have. Perfect for a mid-week meal, after a day at the beach or walking in the bush. Even though it is a ‘soup’ it is perfect year round.
With a base of onions and garlic, the traditionally named Sopa de Tomate à Alentejana from the Portuguese region of Alentejo, finishes the dish off with an egg poached- right into the soup!
Like our Basque Stew- Marimitako, these traditional dishes were inspired by using beautiful fresh local produce and what was on hand. Healthy, fresh, quick, and all whole foods. Tick Tick Tick Tick.
What You Need:
1 kg ripe tomatos
2 medium onions
4 cloves of garlic
50 ml (1/4 cup) olive oil
Salt and pepper (to taste)
Coriander (to taste)
750-1000 ml (about 3-4 cups) water
2 bay leaves
Bread cut into pieces (to taste)
Finely chop all the onions and garlic cloves.
Put the olive oil, garlic, bay leaf and the chopped onion in a medium soup pot. Sauté over medium low heat until the onion starts to turn golden brown. Add the tomatoes cut into small pieces and cook until the tomato start to break down. Pour in the water, season with a little salt, stir and bring to boil over medium-high heat.
When it starts boiling, reduce to low heat. Use a spoon to make enough “holes” to crack the eggs into- to poach. Let the eggs cook about 6 to 7 minutes. When the eggs are poached, turn off the heat.
Place the bread cut into pieces at the bottom of a plate and pour the soup with the poached eggs. give it a drizzle of olive oil and sprinkle with chopped coriander and serve.
Handy tip- you can make the soup base ahead a few hours or up to one day. Finish it off with the bread and egg when you are ready.