Ingredients
5 large ripe tomatoes
1 onion
3 cloves of garlic
2 bay leaves
salt, pepper and oil
eve Alentejo bread
3 or 4 eggs
1 liter of water
oregano
Preparation
In a casserole put the chopped onion and garlic, add the oil, salt and pepper and let it cook a little.
Add the peeled tomato in pieces and let it cook until it is practically undone.
Add the water, let it boil, add the whole eggs and stir with a spoon so that they break down and cook at the same time.
If you prefer poached eggs, proceed in the same way but without stirring.
Thinly slice the bread into a terrine or bowl and pour the soup over it.
Sprinkle with the oregano and serve immediately.
Source and rights: http://paoebeldroegas.blogspot.com/2010/10/sopa-de-tomate-alentejana.html
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