Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Açorda de coentros is one of the simplest and most beautiful expressions of Alentejo cuisine.
Bread, garlic, coriander and olive oil form an aromatic broth, often served with a poached egg.
Ingredients
- 4 slices rustic bread
- 1 bunch of coriander
- 4 cloves of garlic
- 80 ml olive oil
- 1 liter of hot water
- 4 eggs
- Salt and pepper
Method
- Crush the garlic, coriander and salt in a mortar.
- Add olive oil to form an aromatic paste.
- Poach the eggs in hot water.
- Place bread on plates.
- Drizzle with hot water seasoned with the paste.
- Finish with egg and olive oil.
Tips from Empório Portugal
- Fresh coriander is essential.
- Stale bread absorbs it better.
- The water must be very hot.
Possible substitutions in Brazil
- Parsley changes the profile, but softens it for those who don't like coriander.
- Rustic Italian bread works in Brazil.
Pairing
Sparkling water or a light white wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
Submit my recipe