Sopa de tomate alentejana is summer in the Alentejo made edible: ripe tomatoes melted down with onion, garlic and bay into a sweet, rustic soup, finished with eggs poached directly in the broth and served over slices of day-old bread.
It follows the same beautiful poverty-logic as the açordas of the region (both açorda recipes are on the site): bread, olive oil, garlic and whatever the garden gave — which in August means tomatoes by the crate.
The Alentejo would serve it as a full supper, and after one bowl you will understand: the yolk breaks into the tomato broth, the bread drinks everything, and suddenly frugality tastes like luxury.
Sopa de Tomate Alentejana Recipe
Ingredients
- 2½ pounds very ripe tomatoes, peeled and chopped (or 2 cans whole tomatoes)
- 1 large onion, sliced
- 3 garlic cloves, sliced
- ⅓ cup olive oil, plus more to finish
- 1 bay leaf
- 1 green bell pepper, sliced (optional, very Alentejo)
- 4 cups water
- 4 eggs
- 4 thick slices day-old bread
- 1 teaspoon dried oregano or a few sprigs of purslane/cilantro
- Salt and pepper, to taste
Instructions
- Soften the onion, garlic and pepper (if using) in the olive oil with the bay leaf over medium heat, about 8 minutes.
- Add the tomatoes and a pinch of salt and cook down 15 minutes, until saucy and sweet.
- Add the water, bring to a gentle boil, and simmer 10 minutes. Season well.
- Crack the eggs directly into the simmering soup and poach 3 to 4 minutes, until the whites set.
- Place a slice of bread in each bowl, ladle soup and one egg over each, and finish with oregano and a thread of olive oil.
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