Açorda Alentejana with Poached Eggs
A garlic and cilantro bread soup from the Alentejo, poured over bread with an egg poached in the broth.
- Cuisine
- Portuguese · Alentejo
- Time
- 25 min total (15 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 4 cloves garlic
- 1 bunch cilantro
- 1 tsp salt
- 1/4 cup olive oil
- 6 cups vegetable broth
- 1 baguette, sliced
- 4 large eggs
- 1/2 lb green beans
- 1/4 tsp red pepper flakes (optional topping)
Method
- Pound the garlic, cilantro and salt to a paste, then stir in the oil. Divide among four deep bowls.
- Bring the broth to a simmer, add the green beans for 4 minutes and lift them out.
- Poach the eggs in the barely simmering broth for 3–4 minutes.
- Lay the bread slices in the bowls, pour the hot broth over, and top each with an egg and the beans.
Diets and allergens
Fits: Vegetarian, Dairy-free
Free from: Milk, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Celery, Egg, Gluten, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 403 kcal
- Protein
- 15.2 g
- Carbohydrates
- 41.8 g
- Fat
- 20.3 g
- Fiber
- 3.3 g
- Sodium
- 1999 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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