Portuguese Tomato Soup with Poached Eggs and black pork sausage

Alentejo was a region that struggled with few economic resources. And that is one of the reason that the traditional Alentejo gastronomy became imaginative mixing the ingredients that they had in the season.

Here is a recipe that show ‘s how with few ingredients you can make a delicious meal of it.



Serves : 6

  • 230 gr thick bacon
  • 230 gr Iberico pork thin chorizo (it’s okay to put more)
  • 6 cloves garlic
  • 2 yellow onion
  • 2 cans whole peeled tomates, seed and crushed by hand
  • Salt and pepper
  • 6 eggs
  • 6 slices of Alentejano bread( any soderdough bread will do)

Heat the bacon in a pan over medium heat; cook till bacon is crisp, around 10 minutes. Transfer bacon to a bowl, keeping the liquid in the pan. Add the sausage and cook more 4 minutes and then transfer also the sausage to the bacon bowl.

If it is too much fat, take a little bit out of the pan and add the onions. Stirring ocasionally, until slightly caramelized, around 12 minutes. Add the garlic and let it fragrant around 2 minutes.

Put the tomatoes, season with salt and pepper and 2 cups of water and bring to the boil. Reduce the heat and let it cook uncovered until the soup got thickened, around 1 hour.

If you want a more creamy soup, purée it until smoth or you can keep it the way it is without purée.

If you did a purée bring it back to the boil and let it simmer. If not keep it simmer. Then in anyway, crack one egg at the time and add it to the soup carefully. Let it be around 5 minutes till the whites are firm and the yolks are just set.

Put each bread slice on each serving bowl, pour it the soup on top and add the bacon and the sausage( already sliced).