Alentejo tomato soup

• 80 ml1/3 cup extra virgin olive oil
• 2 onions, thinly sliced
• 4 garlic cloves, finely chopped
• 1 bay leaf
• 1 green bell pepper (pimento verde), seeded, cut in thin strips; optional
• 1 kg2.2 lb very ripe tomatoes, peeled, seeded and chopped; or 800 g (28 oz) canned whole peeled tomatoes
• 1 l4 1/4 cups water, hot
• 2 floury potatoes, peeled, cut in small cubes; optional
• 4-8 very fresh eggs, one or two per person
• 8 slices day-old pão alentejano (dense Alentejo wheat bread) or other firm country bread, thinly sliced
• 1 small bunch fresh coriander, chopped; optional
• salt, black pepper and a pinch of sugar, to taste

Method

1. 1

   1. Warm the olive oil in a wide, heavy pot (an earthenware pot is traditional) over medium-low heat. Add the onions, garlic and bay leaf and cook gently for 10-15 minutes, stirring now and then, until the onions are soft and just golden.

2. 2

   2. Add the strips of green pepper, if using, and cook for 3 minutes.

3. 3

   3. Add the tomatoes and a good pinch of salt. Cover and cook slowly for 30-40 minutes, stirring from time to time, until the tomatoes have collapsed into a thick, glossy sauce. The longer and slower this goes, the sweeter the soup.

4. 4

   4. Pour in the hot water, bring to the boil and add the potato cubes, if using. Simmer for 15 minutes, until the potatoes are tender.

5. 5

   5. Taste and season with salt and pepper; if the tomatoes are sharp, add a pinch of sugar. Remove the bay leaf and stir in the coriander.

6. 6

   6. Lower the heat until the soup barely trembles. Crack the eggs one at a time into different spots on the surface and poach them for 3-4 minutes, until the whites are set and the yolks still soft.

7. 7

   7. Lay the bread slices in the bowls or in a tureen. Ladle the hot soup over the bread and set the poached eggs on top. Serve at once.