Açorda Alentejana
Açorda Alentejana is a traditional Portuguese bread soup from the Alentejo region. It's a simple, rustic dish made with stale bread, garlic, coriander, olive oil, vinegar, and eggs.
Ingredients - Serves 4
- Salt and pepper - To taste
- Eggs - 4
- Vinegar - 2 tablespoons
- Olive oil - 4 tablespoons
- Coriander - 1 bunch, chopped
- Garlic - 4 cloves, minced
- Stale bread - 4 slices
Let's Get Started
- Soak the stale bread in water until it is soft.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and cook until it is fragrant.
- Add the soaked bread to the pot and stir until it is well combined with the garlic and oil.
- Add the chopped coriander, vinegar, and salt and pepper to the pot. Stir until everything is well combined.
- Make four wells in the bread mixture. Crack an egg into each well.
- Cover the pot and cook until the eggs are done to your liking.
- Serve the açorda hot, with extra coriander on top if desired.
Dietary Info
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 15g
- Carbs: 40g
- Protein: 12g
- Sodium: 500mg
- Sugar: 3g
