Alentejo Tomato Soup

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

The 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 bell pepper, mint, or pennyroyal, depending on the household.

Ingredients

• 800 g of chopped ripe tomatoes
• 1 onion
• 2 cloves of garlic
• 1/2 red bell pepper optional
• 4 eggs
• 4 slices of rustic bread
• 70 ml of olive oil
• Salt, pepper, and fresh herbs

Preparation method

1. Sauté onion, garlic, and bell pepper in olive oil.
2. Add tomatoes and cook until a thick sauce forms.
3. Add hot water until it turns into broth.
4. Adjust salt and pepper.
5. Create cavities and cook the eggs in the broth.
6. Serve over rustic bread.

Tips from Empório Portugal

• Very ripe tomatoes make a difference.
• The bread should absorb the broth without disappearing.
• The egg can be left with a runny yolk, if preferred.

Possible substitutions in Brazil

• Canned peeled tomatoes work out of season.
• Stale French bread can replace rustic bread.

Pairing

Light white wine or lemon-flavored water. Content intended for those over 18 years old. Drink in moderation.