Portuguese Purslane Soup With Alentejo Bread

• 1 bunch purslane
• olive oil to taste
• 1 onion large, chopped in quarters
• 2 garlic cloves chopped
• 2 potatoes diced
• 1 tomato chopped and seedless
• salt to taste
• eggs to taste
• 1 bread Alentejo, or other dense bread
• goat cheese
• goat cheese

1. Start by thoroughly washing the purslane, then remove the leaves, and set aside.
2. Heat a pan with olive oil, add onions, and fry until translucent.
3. Add the garlic and stir for a little while more.
4. Add the purslane twigs and leaves, and let them soften, stirring occasionally.
5. Add the diced potatoes and tomatoes.
6. Finally, add enough water for the amount of servings you want to prepare.
7. Season with salt, cover, and simmer.
8. Five minutes before removing from heat, add the eggs to poach them.
9. Cut slices of Alentejo bread, and place in each bowl to be served.
10. Cover the bread with the soup, and garnish with slices of goat cheese.
11. Serve.

purslane, olive oil, onion, garlic, potatoes, tomato, salt, eggs, bread alentejo, goat cheese, goat cheese

Taken from www.yummly.com/recipe/Portuguese-Purslane-Soup-with-Alentejo-Bread-898045 (may not work)