Preparation

the cockles, clams and shrimp kernels are cooked, reserving their cooking water.
finally chop the onion and the garlic cloves and place them in a pan with olive oil over the heat, letting it simmer a little.
as soon as it begins to brown, it slowly refreshes itself with the broth of cooking the brains and allows to boil.
add the sliced ​​bread and stir until it is homogeneous.
add the brains, chopped coriander, and season the spices.
finally, the eggs are broken on top of the açorda and allowed to cook.
before serving you can sprinkle with a little more chopped coriander.

Ingredients

  • 150 g of clam kernels
  • 150 g of shrimp kernels
  • 150 g of cockle kernels
  • 0.5 dl of olive oil
  • a medium onion
  • four cloves of garlic
  • coriander
  • four eggs
  • 350g of homemade crusty bread
  • salt