📝 About This Recipe
A rustic and comforting staple from the Alentejo region of Portugal, this soup transforms simple, sun-ripened tomatoes into a rich, velvety masterpiece. Infused with aromatic garlic, sweet onions, and high-quality olive oil, it features delicate poached eggs that add a luxurious creaminess to every spoonful. This soul-warming dish celebrates the beauty of Mediterranean garden-fresh ingredients and is perfect for a cozy family dinner.
🥗 Ingredients
The Soup Base
- 4 tablespoons Extra virgin olive oil (high quality Portuguese oil preferred)
- 2 large Onions (thinly sliced into half-moons)
- 4 pieces Garlic cloves (minced)
- 1 Bay leaf (dried)
- 800 grams Ripe tomatoes (peeled, seeded, and roughly chopped)
- 1 medium Red bell pepper (finely diced)
- 1 tablespoon Tomato paste
- 1 liter Vegetable stock or water (hot)
- 1 teaspoon Sweet paprika (pimentão doce)
- 1 teaspoon Sugar (to balance acidity)
Finishing and Garnish
- 4 large Eggs (at room temperature)
- 4 thick slices Crusty bread (traditional Alentejo bread or sourdough, slightly stale)
- 1/2 cup Fresh cilantro (roughly chopped; can substitute with parsley)
- to taste Salt and black pepper (freshly ground)
- 1 teaspoon White wine vinegar (optional, to help poach eggs)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt.
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2
Sauté the onions for 8-10 minutes, stirring occasionally, until they are soft, translucent, and just beginning to turn golden brown.
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3
Add the minced garlic, diced red bell pepper, and the bay leaf. Cook for another 3-4 minutes until the peppers have softened and the garlic is fragrant.
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4
Stir in the tomato paste and paprika, cooking for 1 minute to 'toast' the spices and concentrate the tomato flavor.
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5
Add the chopped fresh tomatoes and the sugar. Cook for 10 minutes, stirring often, allowing the tomatoes to break down and release their juices into a thick sauce.
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6
Pour in the hot vegetable stock or water. Season with salt and black pepper. Bring the mixture to a gentle boil.
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7
Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes to allow the flavors to meld together perfectly.
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8
Taste the soup and adjust the seasoning. If you prefer a smoother texture, you can use an immersion blender to pulse the soup a few times, but keep some chunks for a rustic feel.
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9
Carefully crack each egg into a small bowl or ramekin one at a time. Use a spoon to create a small 'well' in the simmering soup and gently slide the egg in.
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10
Repeat with the remaining eggs, spacing them out across the surface of the soup. Cover the pot and poach for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer set.
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11
While the eggs poach, lightly toast your bread slices if they are very fresh; if they are stale, leave them as they are.
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12
To serve, place one slice of bread in the bottom of each deep bowl. Carefully ladle the soup over the bread, then gently lift one poached egg with a slotted spoon and place it on top.
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13
Garnish generously with fresh cilantro (or parsley) and a final drizzle of extra virgin olive oil before serving immediately.
💡 Chef's Tips
Use the ripest tomatoes you can find; if it is winter, high-quality canned San Marzano tomatoes are a better choice than pale fresh ones. Do not skip the sugar as it is essential for balancing the natural acidity of the cooked tomatoes. For the most authentic experience, use cilantro, which is a hallmark of Southern Portuguese cooking, though parsley is a common alternative in the North. When poaching the eggs, ensure the soup is at a very low simmer; a rolling boil will break the delicate egg whites apart. If your bread is very soft, toast it heavily so it maintains some texture when the hot soup is poured over it.
🍽️ Serving Suggestions
Pair this soup with a chilled glass of Portuguese Vinho Verde or a crisp dry Rosé. Serve alongside a small plate of cured black olives and a wedge of Queijo de Évora (hard sheep's cheese). Add a few slices of grilled Chouriço on top for a smoky, meaty variation. A simple green salad with a lemon-oregano vinaigrette makes a refreshing side to this hearty soup. Provide extra toasted bread rubbed with a raw garlic clove for guests who want more crunch.