Ingredients: 10 very ripe tomatoes, 1/2 green pepper and 1/2 red pepper, 2 medium onions, 1 head of garlic, 1 egg per person, Salt, 1 bay leaf and a pinch of sugar (to neutralize the acidic flavor ), Olive oil, Slices of bread
Cut the onions into thin slices, the garlic cloves and the chopped garlic. Put everything in the pan with a little olive oil until it is browned. Cut the tomatoes into small pieces (can remove the skin and seeds) and add to the previous preparation. Add also a sprig of parsley or coriander and place the bay leaf and salt to taste. After the steamed tomato add water in quantity to taste (depending on the number of people) and boil on a low heat for 1 hour. Poach the eggs and grind seasonings. Put sliced Alentejano wheat bread (very hard) in a bowl and pour over it. Let the soups soften and you are ready to consume on a cold winter night.