Breakfast

Açorda de Tomate com Ovo Escalfado

Name: Açorda de Tomate com Ovo Escalfado
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 medium heirloom tomatoes, halved; 3 cups good fish or vegetable stock; 100g rustic sourdough, torn into bite-sized pieces; 2 large eggs; 120ml best Portuguese olive oil; 12 fresh sage leaves; 2 cloves garlic, minced; 1 tsp sweet paprika; Sea salt and cracked pepper to taste; 1 tbsp sherry vinegar

A silky, umami-rich tomato bread porridge finished with a jammy poached egg and burning sage-infused olive oil. This humble Alentejo classic becomes elegant when the tomatoes are charred and the egg yolk breaks into the warm broth with pure golden luxury.

906cal 13gprotein 42gcarbs 78gfat 10min prep 20min cook 2serves

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