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Alentejo-Style Tomatada

Jorge Bastos
Discover how to make Alentejo-Style Tomato and Eggs, a typical, affordable, and light dish from Alentejo. Step by step, with practical tips.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2

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.