Ingredients for 4 people:

800 gr of peeled tomatoes in jar

4 sliced small purple onions

3 cloves of garlic thinly sliced

2 tablespoons of chopped coriander

2 tablespoons of chopped parsley

2 tablespoons of oregano and a little more for dusting

half red pepper in large strips

1 chilli chopped (optional)

a drop of olive oil

salt to taste

600-800 ml of hot water

eggs: 1 per person

250 gr tofu (I have used with oriental flavor, but you may choose another)

1 loaf of oat whole meal bread

leaves of pennyroyal, basil or thyme to finish to serve

Preparation:

- In a large saucepan, place the shallots, garlic, strips of pepper, chilli and herbs. - Sprinkle with the olive oil to sauté a little over low heat until the onions are slightly wilted.
- Add the peeled tomatoes, season with salt to taste, crush with a spoon to release all the juice and let it cook a few more minutes.
- Remove the strips of pepper with a slotted spoon and set aside.
- Remove from the heat, grinding the tomato mixture. Add a little hot water if necessary and bring back to boiling.
- Add about 600-800 ml of hot water gradually (depending on the taste), the pepper strips, rectify the salt and let it cook a little longer in low heat
- Meanwhile, cut the tofu into thick strips and then in half.
- On one side of the pan, open the eggs to poach and on the other side add the slices of tofu, involving carefully to gain flavor and avoid from falling apart.
- After a few minutes the soup will be ready.

The oat bread strips, while the soup is being cooked:

- Slice with about a finger thick, Oat bread slices and toast them in a toaster.

- Remove from the toaster and cut each slice into 3 strips carefully and sprinkle with a little olive oil, salt and oregano.

Finally, share the soup into individual bowls, with an egg per person, the strips of tofu and the bread strips. Sprinkle with the pennyroyal (basil, thyme or coriander) and some oregano.

* Tofu can be replaced with fresh mozzarella into slices to serve, or for traditional Alentejanos cold meats, also available in Mercearia Bio.

This recipe was prepared for the Organic Grocery by Joana Félix, from Doçuras ou Travessuras. here

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