Portuguese Açorda Recipe
Cilantro adds a distinctive flavor to this soup. While cilantro and coriander come from the same plant, they have different flavors. In the US, "cilantro" refers to the plant's fresh leaves, while "coriander" refers to its dried seeds, though the terms are used interchangeably in some regions. For açorda, it’s the fresh cilantro leaves that are used.
Ingredients
- 6 Eggs
- 8 Garlic cloves
- 1 bunch Cilantro
- 6 slices Stale bread (sliced thick)
- ¼ cup Olive oil
- 8 cups Water
- Salt - to taste
- Pepper - to taste
Instructions
- In a mortar, crush the garlic with a pestle.
- Add the cilantro leaves and olive oil gradually to form a paste.
- In a pot, bring the water to a boil over high heat.
- Season with salt and pepper.
- Reduce the heat to medium.
- Break the eggs over the pan and poach them for 3 minutes.
- Remove the poached eggs with a slotted spoon and place them on a plate lined with paper towels.
- Pour the cilantro and garlic paste into the egg-cooking water and stir well.
- Prepare 6 bowls - at the bottom of each bowl, place a slice of bread and a poached egg.
- Pour the garlic and cilantro broth, adjust seasoning and serve immediately.
Nutrition
Calories: 242kcalCarbohydrates: 17gProtein: 9gFat: 15gSaturated Fat: 3gCholesterol: 186mgSodium: 336mgFiber: 1gSugar: 2g
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