Portuguese home cook Conceição Louro of Estremoz infuses tomatoes with smoky bacon and sausage in this rich tomato soup served with poached eggs, which first appeared in our November 2013 issue with Jean Anderson's story The Food I Dream Of.
Ingredients
- 1⁄2 thick-cut bacon (about 4 slices), cut into 1/2" pieces
- 1⁄4 lb. cured Portuguese chouriço sausage, halved lengthwise and cut crosswise 1/4" thick
- 6 cloves garlic, minced
- 2 (28-oz.) cans whole peeled tomatoes, seeded and crushed by hand
- Kosher salt and freshly ground black pepper, to taste
- 6 eggs
- 6 (1/2"-thick) slices Portuguese pão, or rustic country bread, lightly toasted
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Instructions
Step 1
Heat bacon in a 6-qt. saucepan over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add sausage to pan; cook until browned, 4–5 minutes, then using a slotted spoon, transfer to bowl with bacon. Drain and discard all but 3 tbsp. fat from pan and add onions. Cook, stirring occasionally, until slightly caramelized, 10–12 minutes. Add garlic and cook until fragrant, 1–2 minutes more. Add tomatoes, salt, pepper, and 2 cups water and bring to a boil. Reduce heat to medium-low; cook, uncovered, until soup is slightly thickened, about 1 hour. Remove from heat and let cool slightly.
Step 2
Working in batches, purée soup in a blender until smooth; transfer to a 14" high-sided skillet and bring to a simmer over medium heat. Working with 1 egg at a time, crack eggs into a small bowl and carefully slide into soup. Using a spoon, baste eggs with soup, until whites are firm and yolks are just set, about 5 minutes. Divide bread slices between serving bowls and using a slotted spoon, place eggs over bread; ladle soup over the top. Garnish with reserved bacon and sausage.
- Heat bacon in a 6-qt. saucepan over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add sausage to pan; cook until browned, 4–5 minutes, then using a slotted spoon, transfer to bowl with bacon. Drain and discard all but 3 tbsp. fat from pan and add onions. Cook, stirring occasionally, until slightly caramelized, 10–12 minutes. Add garlic and cook until fragrant, 1–2 minutes more. Add tomatoes, salt, pepper, and 2 cups water and bring to a boil. Reduce heat to medium-low; cook, uncovered, until soup is slightly thickened, about 1 hour. Remove from heat and let cool slightly.
- Working in batches, purée soup in a blender until smooth; transfer to a 14" high-sided skillet and bring to a simmer over medium heat. Working with 1 egg at a time, crack eggs into a small bowl and carefully slide into soup. Using a spoon, baste eggs with soup, until whites are firm and yolks are just set, about 5 minutes. Divide bread slices between serving bowls and using a slotted spoon, place eggs over bread; ladle soup over the top. Garnish with reserved bacon and sausage.
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