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Alentejo Açorda
🇵🇹Portugal
•View in original language
(Português)
30 min(s)
3 servings
Joaquim Rodrigues
@joaquimlfr- Ingredients
- Recipe
- Clove Garlic6 unit(s)
- Water1.5 l
- Coriander large sauce1 unit(s)
- Olive oil10 ml
- Eggs6 unit(s)
- Salt to taste
- Rustic bread1 unit(s)
- * 1. In a mortar, break up the garlic, coriander and salt.
- 2. Put the water on the fire, with a little salt, until it boils. * When it boils, place the eggs inside very carefully, so they don't fall apart, and let them poach for 3 to 4 minutes.
- * 3. Place the coriander and garlic mixture in a deep tureen and drizzle with the oil. * Next, mix the water in which the eggs were cooked, making sure that it is still boiling, or at least very hot.
- * 4. Cut an Alentejo bread into pieces and on each plate, place the bread, on top of it, an egg, and finally, water everything with plenty of broth. Enjoy your food
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