Portuguese Tomato Soup with Poached Eggs

This delicious Portuguese Tomato Soup with Poached Eggs is a traditional recipe from the Alentejo region. It will definitely become one of your family's favorite recipes!

It's an economical and comforting meal you can prepare any time of year. It's perfect for those days when you're running out of ideas!

Ingredients for this recipe are widely used in our kitchen and therefore you will have no difficulty finding them in your pantry and refrigerator.

This tomato soup with poached eggs has those smells that remind us of our country. It's a simple and economical recipe perfect for a light meal with the whole family.

If you like traditional Portuguese recipes, we suggest this Portuguese bread soup, Traditional dogfish soup, Portuguese migas with pork ribs or this delicious Portuguese cod bread soup!

HOW TO MAKE PORTUGUESE TOMATO SOUP WITH POACHED EGGS

Step 1: Cut the bread into small pieces and set aside.

Step 2: In a large saucepan, pour the olive oil, whole peeled garlic, bay leaf and the chopped onion. Sauté over low heat until the onion starts to turn golden brown, stirring occasionally.

Step 3: Add the peeeld tomatoes cut into small chunks and cook until the tomatoes start to break down, stirring occasionally.

Step 4: Pour in the water, season with salt, stir and bring to a boil over medium-high heat.

When it starts to boil, reduce to low heat, add the eggs and let them poach for about 6-7 minutes.

Step 5: Turn off the heat and sprinkle with chopped coriander.

Step 6: Place the bread cut into pieces at the bottom of a plate or tureen and the eggs on top.

Step 7: Pour the broth over the bread and eggs and serve.

RECIPE TIPS

1. If you want to serve the recipe for later, store the broth and eggs in the refrigerator (let it cool and store it in a properly airtight container).

Never store for more than 1-2 days, as it may start to lose quality and develop microorganisms.

2. If you have leftovers or you want to eat the recipe later, do not reheat the broth and eggs in the saucepan to prevent the sauce from drying out. Our suggestion is to reheat it in the microwave.

3. Although the traditional recipe is seasoned with chopped coriander, if you prefer, you can season it with chopped parsley. It depends on your personal taste.