Seafood açorda

Wash and peel the onions and garlic cloves.
Cook the clams in salted water and a little onion for flavor.

Remove the seafood from the water and set it aside.

Pass the cooking water through the sieve and set it aside.

Chop remaining onion and garlic cloves.

Remove the bread crust and cut the kernels into very small pieces.

In a saucepan, brown the onion and the chopped garlic cloves in the oil, add 4 dl of the water in which the seafood was cooked and bring to a boil.

Add the bread crumb and mix well until it is completely undone.

Then add the chopped seafood and coriander, wrap everything, open a few cavities in the açorda and place the eggs there.

Cook and remove from heat when the egg white begins to curdle.

Sprinkle with a little more coriander to taste, if you prefer, wrap the eggs with açorda and serve immediately.