Tomatada à Alentejana is a typical dish from Alentejo, usually enjoyed in the summer when tomatoes are ripe and full of flavor. You could think of it as the Portuguese take on the famous Middle Eastern and North African shakshuka.
It’s a recipe that works just as well for breakfast as it does for a light lunch or dinner. You won’t often find it in restaurants, as it’s mostly a homemade dish—and it’s absolutely delicious. It combines the rich taste of tomatoes with eggs, which can either be stirred into the sauce or, in some versions, poached directly in it. Served with slices of Alentejo bread, it’s simply divine.
Below, we’ll guide you step by step through our version of Tomatada à Alentejana. It’s an affordable, versatile dish that you can adapt to your taste by adding spices, a little heat, or even some cured meats. Once you try it, you’ll hardly want anything else.
Preparation
- Servings: 2 people
- Preparation time: 40 minutes (10 minutes prep + 30–40 minutes cooking)
- Difficulty level: Easy
Tools required
- Large pot
- Knife
- Bowl for beating eggs
- Fork
- Tablespoon
- Spatula or wooden spoon
Ingredients for this Alentejo-style tomato stew
- 5 ripe beefsteak tomatoes
- 1 onion
- 3 garlic cloves
- 2 bay leaves
- Salt, to taste
- Pepper, to taste
- 3 eggs
- Parsley, to taste
- 1 tablespoon olive oil
- Slices of bread, for serving
Alentejo-Style Tomato and Eggs Recipe – Step by Step
- Chop the onion and garlic, and cut the tomatoes into large pieces.
Tip
We usually don’t peel the tomatoes, and we don’t think it’s necessary for this recipe. But of course, if you want to, it’s perfectly fine.
- Drizzle the pot with olive oil, add the onion and garlic, and sauté until translucent and lightly golden. Cook over medium heat and observe so the garlic doesn’t burn.
- Add the chopped tomatoes and bay leaves.
- Season with salt and pepper to taste.
- Let it cook over low heat for about 20 minutes, until the tomatoes have broken down and the sauce is plentiful but thick.
- In a bowl, whisk the three eggs with a fork until well combined.
- When the sauce is ready, add the beaten eggs and stir quickly until the eggs are cooked. Then turn off the heat.
- Add chopped parsley to taste.
- Serve with fresh bread, preferably Alentejo-style.
Serving Suggestions
As mentioned, this recipe is excellent served with slices of bread, perfect for soaking up the sauce. If you want to make it a more complete meal, you can serve it with plain white rice. It’s a simple, light dish that works well for breakfast, lunch, or dinner.
For pairing, an Alentejo white or red wine goes really well. Alternatively, a fresh, light rosé is also an excellent choice.
Tips
- The version we’ve shared is the most basic and traditional, but you can always customize it to your taste. If you like, you can add a touch of spice, smoked paprika, or sweet paprika, or even toss in some slices of chouriço while sautéing. Any of these options will enrich and elevate the dish.
- There’s also a version that uses poached eggs instead of scrambled eggs. If you choose this variant, in step 7, place the whole eggs on top of the tomato sauce, cover the pot, and cook for 5–8 minutes, depending on whether you prefer the eggs runny or fully cooked.
Storage and Reuse
- You can prepare this dish in larger quantities and store it in the refrigerator in a well-sealed container for 2–3 days. When ready to eat, reheat for a few minutes on the stove or in the microwave, and it will retain all its flavor.
- You can also freeze it, as tomato-based sauces freeze very well without losing flavor or texture. However, freeze the sauce before adding the eggs, since eggs tend to develop a rubbery texture after freezing. When ready to eat, thaw the sauce and, once it’s simmering on the stove, add the scrambled eggs.
Conclusion
This is a simple recipe, perfect for summer days when ripe, flavorful tomatoes are abundant. It’s a light, comforting dish that’s very easy to prepare. We hope you enjoy it and make it in large enough quantities to enjoy again whenever you like.
Bom apetite!
Alentejo-Style Tomatada
Equipment
- Large pot
- Bowl for beating eggs
- Fork
- Tablespoon
- Spatula or wooden spoon
Ingredients
- 5 Ripe beefsteak tomatoes
- 1 Onion
- 3 Garlic cloves
- 2 Bay leaves
- Salt to taste
- Pepper to taste
- 3 Eggs
- Parsley to taste
- 1 Tablespoon of olive oil
- Slices of bread how many you want
Instructions
- Chop the onion and garlic, and cut the tomatoes into large pieces.
- Drizzle the pot with olive oil, add the onion and garlic, and sauté until translucent and lightly golden. Cook over medium heat, watching carefully so the garlic doesn’t burn.
- Add the chopped tomatoes and bay leaves.
- Season with salt and pepper to taste.
- Let it cook over low heat for about 20 minutes, until the tomatoes have broken down and the sauce is plentiful but thick.
- In a bowl, whisk the three eggs with a fork until well combined.
- When the sauce is ready, add the beaten eggs and stir quickly until the eggs are cooked. Then turn off the heat.
- Add chopped parsley to taste.
- Toast a few slices of bread to serve alongside the Alentejo-style tomato and eggs.
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