Ingredients:

• 1 Sauce of purslane
• 1 onion
• 300gr potatoes
• 2 heads of garlic
• 1 Alentejo bread
• 4 Eggs
• 2 Goat cheeses
• Olive oil to taste
• Salt to taste

Preparation:

Start by preparing the purslane. Then slice the onion and put it in a frying pan with olive oil and let it sauté.

Add the purslane and sauté with the onion.

Then add about 2 liters of water and bring to the boil.

Add the eyes and the sliced potatoes to the previous mixture. Season with salt and leave to cook.

When it’s almost finished, start by adding the sliced cheese, then add the eggs one by one to the mixture and let them scald.

At the end, place the slices of bread in a soup bowl and pour the soup on top with a poached egg.