Here’s another recipe inspired by my wife’s and my hiking vacation to Madeira! On one of our hiking days, we opted to do PR-17, which was an incredible hike, but the way we did it, it was also a solid challenge. We wound up hiking 15 miles that day with a cumulative elevation gain of 5,289 ft. It took us through some walking tunnels along a levada, past countless waterfalls, up an unrelenting set of stairs, through a patch of frozen ground, and up to a glorious viewpoint above the clouds (with views of mountain peaks we had hiked the days before). Needless to say, after that hike, we were HUNGRY!
Luckily, the hike ended at Restaurante Boca Da Encumeada. Clouds had rolled in, and there was a chill in the air, so we decided to split a bowl of Sopa de Tomate…and we each ordered our own Poncha. We enjoyed the poncha, but the soup stuck with us. It was infused with oodles of thyme, which gave it such a unique flavour…and it had a poached egg swimming in it! It became a “must try to recreate when we get home” food.
It turned out really well at home…although the views we had while eating it at home weren’t quite as breathtaking. But, we served it alongside some homemade baguette, and everyone was still happy.
Time: 60 Minutes
Ingredients (makes 3 servings):
- 5-6 Juicy Tomatoes
- Red Onion
- 5-6 Cloves of Garlic
- 5 cups Vegetable Stock
- 2-3 Bay Leaves
- Herbs to your liking. We went with Thyme, Oregano, and Parsley.
- 1 Egg per serving
- Optional: 2 Tablespoons of Corn Starch to thicken
Method:
- Peel your onion and garlic. Dice your onion, garlic, and tomatoes finely.
- Heat some olive oil in a soup pot, and add your onions and garlic along with your thyme, oregano, and parsley. Sweat over low heat until your onions turn opaque.
- Add your tomatoes to the pot, and allow them to cook down and release their liquids.
- When your tomatoes have cooked down, pour in your vegetable stock, and add your bay leaves. Bring to a simmer, and cook covered for 35-40 minutes.
- If you like your soup a little thicker, combine your corn starch and equal parts warm water, and dissolve completely. Then, pour that mixture into your soup, and continue to simmer.
- As your soup finishes up, bring a small pot of water to a simmer.
- Crack your eggs into little cups…one cup per egg. Be careful not to crack the yolks.
- When your water is simmering, carefully pour your eggs into it to poach. Poach for around 4-5 minutes.
- As your eggs poach, scoop your soup into bowls.
- Remove your poached eggs from the water with a slotted spoon, and carefully drop them into your soup bowls.
- Devour, and enjoy!
