Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Alentejo tomato soup transforms basic ingredients into a dish full of personality.
Ripe tomatoes, bread, olive oil and eggs make an economical and tasty meal.
Some versions include pepper, mint or poejos, depending on the recipe.
Ingredients
- 800 g chopped ripe tomatoes
- 1 onion
- 2 garlic cloves
- 1/2 optional red bell pepper
- 4 eggs
- 4 slices of rustic bread
- 70 ml olive oil
- Salt, pepper and fresh herbs
Method
- Saute onion, garlic and pepper in olive oil.
- Add tomatoes and cook until thick sauce forms.
- Add hot water until it turns into broth.
- Adjust the salt and pepper.
- Open cavities and cook the eggs in the broth.
- Serve on country bread.
Tips from Empório Portugal
- Very ripe tomatoes make a difference.
- The bread should absorb broth without disappearing.
- The egg can have a runny yolk, if you prefer.
Possible substitutions in Brazil
- Canned peeled tomatoes work out of season.
- Stale French bread can replace rustic bread.
Pairing
A light white or lemon-flavored water. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is an Empório Portugal editorial version inspired by Portuguese culinary tradition. Regional and family variations exist, especially in seasoning, quantities and method.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
Submit my recipe