Açorda à Alentejana (Portuguese Bread-and-Garlic Bowl with Poached Eggs)

Ingredients

Contains gluten, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Tear the day-old bread into 1" pieces and set aside.

2. 2

   Warm a 3–4 quart (or equivalent) saucepan over medium heat and add the olive oil; when it shimmers add the sliced garlic.

   Watch the garlic closely so it softens and becomes fragrant but does not brown.

3. 3

   Pour in the water, add the salt and smoked paprika (if using), and bring the liquid to a gentle simmer.

   5 min
4. 4

   Stir in the torn bread, press it down so it absorbs the liquid, then simmer gently until the bread breaks down and the mixture is porridge-like.

   Stir occasionally to help the bread dissolve evenly; simmer longer for a thinner, soupier texture.

   8 min
5. 5

   Add the chopped cilantro, remove the pot from the heat, and mash the mixture with a wooden spoon (or use a potato masher) until smooth-ish but still slightly textured.

   Letting the mixture sit off the heat for a few minutes helps it thicken and become cohesive.

   5 min
6. 6

   While the bread is resting, bring a separate shallow saucepan containing 6 cups (1.4 L) water and the white wine vinegar to a gentle simmer for poaching.

   4 min
7. 7

   Create a gentle whirlpool, crack one egg into a small cup, and slip it into the simmering water; repeat for the remaining eggs (poach in batches if necessary). Poach each egg 3–4 minutes for runny yolks.

   Use a slotted spoon to lift an egg and check the whites are set. Vinegar helps the whites hold their shape.

   4 min
8. 8

   Ladle the warm açorda into shallow bowls, top each portion with a poached egg, drizzle a little extra-virgin olive oil, grind black pepper over the top, and serve with lemon wedges if using.