dinner · vegetarian · dairy-free
Açorda alentejana
Alentejo bread soup: garlic, cilantro and olive oil pounded, topped with boiling water, bread and poached eggs.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
Contains egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pound garlic, cilantro and salt to a paste in a bowl.
-
2
Stir in olive oil.
-
3
Poach eggs in the boiling water.
-
4
Pour the water over the paste.
-
5
Add bread and the eggs; serve at once.
