Açorda Alentejana

Ingredients

• eggs4 large (about 200 g)
• crusty bread4 slices (100 g), stale, torn into pieces
• garlic5 cloves (15 g), peeled
• fresh coriander leaves1 1/3 cups (20 g), chopped, divided
• olive oil3 tbsp (42 g), divided
• water5 cups (1.2 L)
• salt and black pepperto taste

Method

1. 1

   In a small bowl, mash the garlic with a pinch of salt and half the coriander using the back of a spoon (a mortar and pestle works too) until you get a rough green paste; stir in 1 tbsp of the olive oil.

2. 2

   Bring the water to a boil in your saucepan, season with salt and pepper, then lower the heat until it barely bubbles.

3. 3

   Crack each egg into a cup and slide it into the water one at a time, leaving space between them; poach 3 minutes until the whites are fully set but the yolks are still soft.

4. 4

   Lift the eggs out with a slotted spoon onto a plate and keep the water in the saucepan; skim off any wispy egg-white strands from the water with the spoon and discard them.

5. 5

   Off the heat, stir the garlic paste into the hot water until it dissolves into a fragrant broth; taste and adjust the salt.

6. 6

   Divide the bread between two bowls and ladle the hot broth over it; let it stand 2 minutes until the bread softens but still holds its shape.

7. 7

   Top each bowl with 2 poached eggs, drizzle with the remaining olive oil, and scatter the rest of the coriander over the top. Serve at once while hot.