Açorda Alentejana

This is a Portuguese dish, and is a variant of açorda from Alentejo. This type of dish seems to be found all over the country, with the difference here being that the coriander paste is made into a bit more of a soup. If you like coriander I imagine this will be amazing, but if you’re one of those people who can’t stand it then bad luck.

Adapted from here.

Serves 1

☑ TESTED

Ingredients

• 50 g coriander leaves
• 2 cloves of garlic
• ½ tbsp salt
• 2 tbsp olive oil
• 400 ml chicken stock
• 3 eggs
• 250 g hard nice bread, sliced

Cooking

Crush the coriander, garlic, and salt with a mortar and pestle to a mushy paste.

Add to a pan with the olive oil and boiling water. Bring to a low simmer.

In a separate pan, poach the eggs (3 minutes).

Serve by placing a couple of slices of bread in a bowl, ladle most of the broth over them, then put the eggs on top.