Serves: 2

Ingredients

• 2 slices Alentejo bread

• 4 cloves garlic

• 1/2 cup chopped fresh coriander

• salt and pepper to taste

• 6 tbsp olive oil

• hot water

• 2 eggs

Steps

1. Peel the garlic and chop the coriander finely. In a mortar or pan, crush the garlic and coriander roughly until you get a smooth paste.

2. Bring water to a boil and when it is, break the eggs one by one and add them to the water. Let them poach for about three minutes.

3. When the eggs are poached, remove them from the water with a slotted spoon and set them aside.

4. Add the slices of bread, cut into pieces, to the mixture of garlic and coriander, and drizzle with the water to cook the eggs.

5. Mix and season with salt and oil to taste.

6. Place the poached eggs on top and it’s ready to serve.

From Cooking Lisbon, in Lisbon, Portugal