Preparation

In a frying pan pour the chopped onion and garlic, add the oil, salt and pepper and let it sauté a little.
Add the skinless tomato to the pieces and let it cook until it is practically undone.
Add the water, bring to a boil, when it boils, add the whole eggs and stir with a spoon to undo and cook at the same time.
Cut the bread into slices into a serving dish and pour the soup on top.
Sprinkle with oregano and serve immediately. If you prefer, you can substitute coriander for oregano

Ingredients

  • Ripe tomatoes
  • Onion
  • Garlic
  • Bay leaves
  • Salt, pepper and olive oil
  • Alentejo bread with 3 or 4 days
  • Eggs to taste
  • Water
  • Oreganos