Today we’re sharing a recipe for Alentejo Soup with Prawns and Poached Eggs.
INGREDIENTS:
- 4 cloves of garlic
- 600gr shrimp kernels
- 6 Eggs
- 50gr White wine vinegar
- 1500gr Water
- Olive oil to taste
- Salt to taste
- Coriander to taste
PREPARATION:
Start by putting the olive oil, garlic cloves and chopped coriander in a pan. Add the water, salt and vinegar and bring to the boil.
Break the eggs into the pan one by one and let them poach.
Then remove the eggs and add the prawns to the pan and cook.
Serve the eggs in a deep dish, top with the broth and prawns and garnish with coriander leaves.
When are you going to try it?
