**Sopa de Tomate** (Portuguese Tomato Soup with Poached Eggs)

Portuguese home cook Conceição Louro of Estremoz infuses tomatoes with smoky bacon and sausage in this rich tomato soup served with poached eggs.

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Ingredients

• 1⁄2 thick-cut bacon (about 4 slices), cut into 1⁄2" pieces
• 1⁄4 lb. cured Portuguese chouriço sausage, halved lengthwise and cut crosswise 1⁄4" thick
• 6 cloves garlic, minced
• 2 (28-oz.) cans whole peeled tomatoes, seeded and crushed by hand
• Kosher salt and freshly ground black pepper, to taste
• 6 eggs
• 6 (1⁄2"-thick) slices Portuguese pão, or rustic country bread, lightly toasted

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Instructions

1. Heat bacon in a 6-qt. saucepan over medium-high heat; cook until fat is

   rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer

   bacon to a bowl; set aside.

2. Add sausage to pan; cook until browned, 4–5 minutes, then using a slotted

   spoon, transfer to bowl with bacon. Drain and discard all but 3 tbsp. fat from

   pan and add onions. Cook, stirring occasionally, until slightly caramelized, 10–12 minutes.

3. Add garlic and cook until fragrant, 1–2 minutes more. Add tomatoes, salt,

   pepper, and 2 cups water and bring to a boil. Reduce heat to medium-low;

   cook, uncovered, until soup is slightly thickened, about 1 hour. Remove from

   heat and let cool slightly.

4. Working in batches, purée soup in a blender until smooth; transfer to a 14"

   high-sided skillet and bring to a simmer over medium heat.

5. Working with 1 egg at a time, crack eggs into a small bowl and carefully slide

   into soup. Using a spoon, baste eggs with soup, until whites are firm and yolks

   are just set, about 5 minutes.

6. Divide bread slices between serving bowls and using a slotted spoon, place

   eggs over bread; ladle soup over the top. Garnish with reserved bacon and sausage.

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This Recipe Is Published Here

bon appetit