Açorda de Ovos

Ingredients

• eggs4 large (about 200 g)
• stale crusty bread160 g (about 4 slices), torn into chunks
• garlic4 cloves, thinly sliced
• olive oil2 tbsp (30 ml)
• fresh coriander1 small bunch (25 g), roughly chopped
• water720 ml (about 3 cups)
• saltto taste
• black pepper1/4 tsp, freshly ground

Method

1. 1

   Pour the water into a medium saucepan and bring to a boil over high heat. Meanwhile, divide the torn bread chunks between two deep bowls.

2. 2

   Set a small frying pan over medium heat. Add the olive oil and garlic. Cook, stirring, until pale gold at the edges, about 2 minutes, then slide the pan off the heat.

3. 3

   Pour the garlic and oil into the boiling water. Stir in half the coriander. Season with salt and pepper. Reduce heat to low and simmer 2 minutes.

4. 4

   Crack each egg into a small cup. Slide all four into the broth one after another quickly. Poach 3 to 4 minutes from the first egg in, until whites are set and yolks wobble.

5. 5

   Stir most of the remaining coriander into the broth. Ladle the hot broth generously over the bread in each bowl and let it absorb for 30 seconds.

6. 6

   Use a slotted spoon to lift two poached eggs from the broth and lay them on each bowl.

7. 7

   Scatter the last of the coriander over each bowl and serve at once, before the bread softens completely.