This next recipe is from my Tia Elvira, and this one is certainly unique, but very common in the Azores and Portugal. It’s broth poured over bread, and topped off with a poached egg. There are several variations of this dish with some adding in “linguica” or chorizo and there’s also a seafood version. Below is the recipe for the simplistic version, but feel free to add what you’d like.
Yields: 3-4 servings
1 tablespoon olive oil
1 white onion, chopped fine
2-3 garlic cloves, minced
6 cups water
bunch of Italian parsley, roughly chopped
1 tablespoon red wine vinegar
1/2 tablespoon paprika
1/2 tablespoon salt
1 tablespoon hot sauce or malagueta (recipe in archives)
1 loaf of Italian or rustic bread, sliced
linguiça or other type of sausage (optional)
1) In a large pot or Dutch Oven, heat olive oil and saute onions until translucent, about five minutes. Add garlic and cook for an additional two minutes. Add water and bring to a boil. Add parsley, red wine vinegar, paprika, salt, and hot sauce, and stir.
2) Drop the eggs, one by one, into the boiling water, and poach them. Once poached, remove the pot from heat.
3) In a soup bowl, place 2-3 slices of bread at the bottom, slowly ladle the broth over the bread and top it off with 1 or 2 poached eggs.