Soup of pennyroyal with eggs or Poejada

cut the bacon into strips and fry over a low heat with the lard (or the fat of frying spare ribs or other pork).
finely chop the onion and garlic and sauté in the fat.
the poejos (previously cleaned of roots and dry leaves) are joined, cutting the stems and leaves in small sections, the laurel and the cloves.
let it pop for about 2 minutes.
water with 1.5 liters of water, season with salt and pepper and boil covered for 30 minutes.
before serving, poach 4 eggs (1 per person) in the soup broth.
remove the eggs and place them on bread already cut in slices and in the terrine in which the soup will be served.
water with broth, drown out and serve.

as in the alentejo it is customary to fry the spare ribs or other pork seasoned with pepper dough, the fat resulting from this frying is the one that is generally used to fry the bacon for the pennyroyal soup.
this fat is called "colored lard".