Açorda Alentejana

Step 1

In a large pot, heat the 3 tbsp olive oil over medium. Add the 4 minced garlic cloves and cook until fragrant, about 1 minute.

Step 2

Add the 4 cups vegetable broth and 1 tsp salt. Bring to a simmer, then stir in the drained chickpeas and 1/4 cup chopped parsley. Cook for 5 minutes.

Step 3

Add the 4 cups torn stale bread, pressing it into the broth. Cook for 2-3 minutes until the bread soaks up the liquid and thickens into a porridge-like consistency.

Step 4

Poach the 4 eggs in a separate pot of simmering water for 3-4 minutes, until the whites are set but yolks are still runny.

Step 5

Ladle the bread mixture into bowls, top each with a poached egg, and sprinkle with the remaining 1/4 cup parsley. Serve hot.

Step 6

Optional: drizzle with extra olive oil or add a pinch of smoked paprika before serving.