Açorda with coriander and egg
Take advantage of leftover carcasses (papos-secos) or mixed bread and prepare a delicious açorda with coriander and egg. A typical Portuguese dish, vegetarian and without food waste.
Ingredients
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200 g leftover carcass (dried popsicles) or breadcrumbs
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2 cloves of garlic
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80 g ripe tomatoes
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2 tablespoonful of chopped coriander
-
egg yolks
Preparation Method
- Crumble the bread into pieces in a bowl, cover them with hot water and leave the bread to absorb.
- Crush the garlic cloves, with the skin off, and brown them in the hot olive oil. Remove the skin from the garlic, add the tomatoes, cleaned of seeds and chopped into small cubes, and simmer for about 5 minutes.
- Squeeze the bread, if necessary to remove the excess water, and add it to the tomato. Stir constantly over the heat until the bread mixture is of the desired consistency.
- Mix the coriander into the mixture and place the bread mixture in two bowls. Make some holes in the middle, pour in the egg yolks and mix quickly. Serve immediately.
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