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Portuguese Tomato Soup with Poached Eggs & Chorizo ❦ Sopa de Tomate com Ovos Escalfados & Chouriço

This delicious soup is most commonly associated with Portugal's Alentejo region in the South. They are known for their deliciously flavoured stocks, served over day-old bread and poached eggs. I particularly love my version. It is satisfying both in winter and summer. If you can find heirloom tomatoes, I suggest using them. They really are the jewels of the Mediterranean. My favourite part of this soup is the raw garlic and coriander, also known as cilantro, finish. It really takes this soup to new heights. My father was a big fan of adding raw garlic, onion, or coriander to everything! Oddly enough, I couldn't stand coriander up until a few years ago. Now, I can't get enough of it. Weird right? Best of all this soup is ready in 15. How's that for fresh fast food.

Enjoy xoxo


Portuguese Tomato Soup with Poached Eggs & Chorizo ❦ Sopa de Tomate com Ovos Escalfados & Chouriço

Serves 4 as a starter 2 as a main

15 prep 15 minutes


For the soup:

800 g. Tomatoes, skin removed* and roughly chopped

400 g. Chopped onion

100 g. Red bell pepper, de-seeded and finely diced

80 ml. Extra virgin olive oil, plus more for serving