Sopa De Tomate (portuguese Tomato Soup)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/2 lb thick-cut bacon, cut into 1/2 inch pieces
• 1/4 lb cured portuguese chourico sausage or 1/4 lb linguica sausage, halved lengthwise and cut crosswise 1/4 inch thick
• 2 large yellow onions, thinly sliced
• 6 garlic cloves, minced
• 2 (28 ounce) cans whole canned tomatoes, seeded and crushed by hand
• salt & freshly ground black pepper, to taste
• 6 eggs
• 6 thick slices portuguese bread (pao) or 6 thick slices rustic country bread, lightly toasted

Recipe

• 1 heat bacon in a 6 qt saucepan over medium-high heat. cook until fat is rendered and bacon is crisp, about 10 minutes. using a slotted spoon, transfer bacon to a bowl and set aside.
• 2 add sausage to pan. cook until browned (4-5 minutes), then using a slotted spoon, transfer to bowl with bacon.
• 3 drain and discard all but 3 tbsp fat from pan and add onions. cook, stirring occasionally, until slightly caramelized (10–12 minutes). add garlic and cook 1-2 minutes more.
• 4 add tomatoes, salt, pepper, and 2 cups water and bring to a boil. reduce heat to medium-low. cook, uncovered, until soup is slightly thickened, about 1 hour. remove from heat and let cool slightly. (may be cooled completely, refrigerated and made later at this point).
• 5 working in batches, puree soup in a blender until smooth. transfer to a very large high-sided skillet and bring to a simmer over medium heat.
• 6 working with 1 egg at a time, crack eggs into a small bowl and carefully slide into soup. using a spoon, baste eggs with soup, until whites are firm and yolks are just set, about 5 minutes.
• 7 divide bread slices between serving bowls and using a slotted spoon, place eggs over bread; ladle soup over the top. garnish with reserved bacon and sausage.