Açorda à Alentejana is a traditional Portuguese dish from the region of Alentejo. It is a hearty and flavorful bread soup made with simple ingredients such as bread, garlic, coriander, olive oil, and eggs. The dish is known for its unique combination of textures and flavors, with the bread soaking up the flavors of the garlic and olive oil while still maintaining its own texture. The addition of poached eggs on top adds richness and adds a silky texture to the soup. Açorda à Alentejana is often enjoyed as a main course or as a light lunch, especially during the hot summer months. It is a comforting and satisfying dish that showcases the simplicity and deliciousness of Portuguese cuisine.
Nutrition Information:
Nutrient
Amount
Ingredients:
Ingredient
Quantity
Bread
200g
Garlic
4 cloves
Coriander
A handful
Olive oil
4 tablespoons
Eggs
4
Salt
To taste
Cooking Instructions:
Step 1: In a large bowl, tear the bread into small pieces and soak them in water for about 10 minutes.
Step 2: Meanwhile, heat the olive oil in a large pan over medium heat. Add the garlic and cook until fragrant.
Step 3: Squeeze the excess water from the bread and add it to the pan. Stir well to combine with the garlic and olive oil.
Step 4: Add the coriander to the pan and continue to cook for another 5 minutes, stirring occasionally.
Step 5: Season with salt to taste and remove the pan from the heat.
Step 6: In a separate pot, bring water to a gentle simmer. Crack the eggs into the water and poach them until the whites are set, but the yolks are still runny.
Step 7: To serve, place a handful of the bread mixture into a bowl and top with a poached egg.
Step 8: Drizzle with olive oil and garnish with additional coriander, if desired. Serve immediately.
