Açorda Alentejana is a traditional dish from the Alentejo region in Portugal. It is simple, rustic, and widely eaten across the country. This dish was created by rural families using basic ingredients like bread, garlic, olive oil, and herbs. It is still popular today in homes and local restaurants. Traditionally, it is served warm with a poached egg on top. It is fully vegetarian and very comforting.
😌 Difficulty: Easy
⏱️ Preparation time: 15 minutes
🔥 Cooking time: 15 minutes
⏳ Total time: 30 minutes
👥 Servings: 2
Ingredients
- 3-4 slices rustic white bread (1-2 days old)
- 3 garlic cloves
- 3 tablespoons olive oil
- 1 small bunch fresh coriander (cilantro), chopped
- 750 ml water
- 1 vegetable broth cube
- 2 eggs
- Salt
- Black pepper
Typical side:
- Simple green salad
Instructions
- Tear the bread into small pieces and place them in a large bowl.
- In a pot, bring the water to a boil. Add the vegetable broth cube and stir until dissolved.
- Lower the heat so the water is gently simmering. Crack each egg into a small cup, then carefully slide it into the water. Cook for about 3-4 minutes until the white is set but the yolk is still soft. Remove gently with a spoon and set aside.
- In a separate bowl, crush the garlic with a pinch of salt until it forms a paste. You can use a mortar and pestle or the back of a spoon.
- Add olive oil and chopped coriander to the garlic and mix well.
- Pour the hot broth over the bread pieces. Stir gently so the bread absorbs the liquid and becomes soft.
- Add the garlic and olive oil mixture into the bread and broth. Mix carefully.
- Place one poached egg on top of each serving.
- Add black pepper to taste and serve immediately.
SpinThatCuisine Tip 💡
Use bread that is slightly dry, not fresh. Dry bread absorbs the broth better and gives the dish its traditional texture.