Alentejo tomato soup with poached eggs

Ingredients

• 900 g ripe tomatoes
• 1 large onion
• 3 garlic cloves
• 4 eggs
• 200 g rustic Alentejo bread
• 70 ml olive oil
• 1 bay leaf
• 1 tsp optional sugar
• Salt, pepper and oregano

Step-by-step method

1. Soften chopped onion, garlic and bay in olive oil.
2. Add peeled, chopped tomato and cook 15 minutes; add hot water for your desired consistency.
3. Season with salt, pepper and oregano and simmer into a flavourful broth.
4. Crack eggs one by one into the broth and poach to a safe preferred doneness.
5. Place sliced bread in bowls and ladle the soup and an egg over it.