Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Coriander Açorda is one of the simplest and most beautiful expressions of Alentejo cuisine.
Bread, garlic, coriander, and olive oil form an aromatic broth, often served with a poached egg.
Ingredients
- 4 slices of rustic bread
- 1 bunch of coriander
- 4 cloves of garlic
- 80 ml of olive oil
- 1 liter of hot water
- 4 eggs
- Salt and pepper
Preparation method
- Pound garlic, coriander, and salt in a mortar.
- Add olive oil to form an aromatic paste.
- Poach the eggs in hot water.
- Place bread on the plates.
- Drizzle with hot water seasoned with the paste.
- Finish with egg and olive oil.
Tips from Empório Portugal
- Fresh coriander is essential.
- Stale bread absorbs better.
- The water should be very hot.
Possible substitutions in Brazil
- Parsley changes the profile but softens for those who do not like coriander.
- Rustic Italian bread works in Brazil.
Pairing
Sparkling water or light white wine. Content intended for those over 18 years old. Drink in moderation.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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