Portuguese Tomato Soup (Sopa de Tomate Alentejana)

Ingredients

6 medium sized ripe Tomatos

10 Wheat bread medium slices

2 medium onions sliced

4 garlic clove, chopped

4 eggs

Olive oil

White sugar

Cilantro / Coriander

Oregano

Dried bayleaf

Salt, to taste

Pepper, to taste

Directions

1.Start by core the tomatoes, and gently cross slicing the top part. Put them

on a saucepan with water covering them. Put them to boil, as soon as it

boils, take them out and reserve them on a bowl with cold water. Peel them

2.Peel and slice the onions, and saute them on a large saucepan with some

olive oil. Keep the cooker on a medium low heat and slowly cook the onions for

5-8 minutes. Peel and chop the garlics. Add the garlics and the dried bayleaf to

the pan, season with salt.

3.Chop the peeled tomato, and some cilantro/coriander stems. Add them to the

saute, season with pepper, a bit of salt, sugar and oregano. Let the cook on a

medium temperature until the tomato turns into a pulp.

4.Add water until you cover everything (used to peel tomatoes) to the

saucepan and let it boil. After boiling turn the temperature to a medium. Crack

open the eggs without bursting the yolks. Place them individually on the sauce

pan over the rest of the ingredients, and let them cook for 5 minutes covered.

5.Serve with some fresh sliced bread, or toasted one. Enjoy