Madeiran bread soup with sweet potato

Madeiran bread soup with sweet potato. Raw garlic, Fresh thyme, Fresh red chilli pepper.

Hora da Buxa

15 + 30 min · 4

Ingredients

• 16 g Raw garlic
• 4 g Fresh thyme
• 3 g Fresh red chilli pepper
• 200 g Raw egg
• 40 g Olive oil
• 400 g Fresh white-fleshed sweet potato, peeled
• 1400 g Water
• 3 g Table salt
• 240 g Portuguese rustic wheat bread

Preparation

1. Peel and slice the sweet potato; steam for 20–25 minutes until tender. Slice the bread into four bowls.
2. Bring the listed water to a boil with crushed garlic, thyme leaves, chopped chilli, olive oil and salt. Simmer for 10 minutes.
3. Poach four eggs in the broth for 5–7 minutes until the whites set. Pour over the bread and add one egg and sweet potato to each bowl.