AÇORDA DE TOMATE(Tomato Bread Soup from Alentejo)INGREDIENTS

For 4 persons

- 1 kg of mature

tomatoes

- 1 Large onion

- 3 Cloves of garlic

- 2 dl of olive oil

- 1 Bay leaf

-1 Bunch of coriander

- 1/2 pounds of old

bread (from previous day)

- 1 liter of boiling water

(about)

- Salt and pepper (to

taste)

- 4 eggs Tomato Bread Soup

HOW TO DO IT

- In a pan bring to boil the chopped onion with the cloves of garlic and olive

oil, until translucent.

- Mix the tomatoes peeled and cut into small squares.

- Cook a little, and add the boiling water, the coriander and the bay leaf.

- Season it with salt and pepper. Let it boil until the broth begin a bit thick.

- On a tray of clay put slices of bread and cover with the hot tomato soup.

- Make some holes in the bread soup, were you must lay the open eggs.

- Put it into the oven to cook the eggs and make it lightly toast.

It's very tasty if you eat this meal with grapes, fresh figs or melon chunks, at

same time.