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Silvio Abreu

Funchal, Madeira, Portugal

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Portuguese Tomato Soup 🍅🍅

Ingredients:

2 tablespoons of olive oil;
100 g of white bacon preserved in salt, sliced, or
2 tablespoons of lard;
100 g of beef chorizo, sliced;
100 g of blood sausage, sliced (optional);
1 large onion, sliced;
4 garlic cloves, sliced;
1 bay leaf;
1 tablespoon of tomato pulp;
1 teaspoon of paprika;
1 teaspoon of dried oregano;
100 ml of white wine;
800 g of ripe tomatoes, skinless, roughly sliced;
Strips of green, red or yellow pepper;
Salt;
Water;
4 good caliber eggs;
Slices of bread (preferably hard);
1 handful of fresh coriander, coarsely chopped;

Preparation:

In a pan, heat the oil and fry the bacon until golden. Remove and reserve. Then, in that fat, fry both types of chorizo. Remove and reserve. If you use lard you will not have to do this step;
In the fat obtained from the previous frying add the onion, garlic, bay leaves, tomato pulp, paprika, oregano, white wine, tomato and pepper. Let it braise for around 15 minutes over low heat;
Add enough boiling water to cover everything very well and to soak the bread slices well when serving;
Lower the heat, cover the pan and let it boil for another 15 minutes;
Add the eggs carefully, one by one, and let them poach;
Cut the heat when the eggs are at the desired consistency;
Add the chopped coriander and stir carefully;
Line the bottom of the individual plates with slices of bread and serve the soup on them;
Decorate each plate with pieces of bacon and fried chorizo.