Ingredients:

• 1 onion
• 2 Eggs
• 4 slices of bread
• 1 bay leaf
• 2 potatoes
• 4 ripe tomatoes
• 2 cloves of garlic
• 2 tablespoons olive oil
• Parsley to taste
• Salt to taste

Preparation:

Cut the onion and garlic into small pieces. Fry for a few minutes in a pan with olive oil and add the bay leaf.

Peel and chop the tomatoes and add them to the mixture in the pan. Season with salt.

Peel the potatoes and cut them into slices or medium-sized chunks. Place in the pan and add water until the vegetables are covered. Let it cook for about 15 minutes.

When the potatoes are cooked, break up the eggs and add them directly to the pan. Cover again with water and cook for another 15 minutes.

Place the slices of bread in a large bowl or soup plate and serve the tomato soup afterwards.

Depending on the region of Alentejo, there may be other versions of tomato soup.