And who doesn't love tomato soup, typical of the Alentejo?

This dish is quick to make and loved by the whole family!

? INGREDIENTS

1kg ripe tomatoes
2 to 3 medium onions
4 to 6 cloves of garlic
2 bay leaves
1 tablespoon oregano
1 green chilli
Pennyroyal
Egg
Salt
Bread

? PREPARATION

  1. Chop the garlic and cut the onion and chilli into strips. Sauté everything in olive oil.
  2. Add the tomatoes cut into small pieces, the bay leaf, oregano and pennyroyal and season with salt.
  3. After sautéing, add water.
  4. When it comes to the boil, add the egg and boil for 3-4 minutes.
  5. When it's cooked, check the salt, pour the broth over the slices of bread in a tureen and it's ready for the table!

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