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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If the bread isn't already stale, spread the chunks on a baking sheet and dry out in a 250 degree F oven for about an hour. | 2. Process the garlic, cilantro and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout). Spoon into the bottom of a large, heatproof serving bowl or soup tureen. | 3. Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny. | 4. Pour the still-boiling water (don't worry about any egg bits in it) over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste. | 5. Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp. | 6. Top the soup with the poached eggs and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sturdy rustic bread chunk	1	lb		403.4676	0.0	89.7602	2.2667
garlic clove	4		peeled	403.4676	0.0	89.7602	2.2667
cilantro	1	bunch	washed chopped	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.