There is this idea that cooking simple but genuine and tasty food using good ingredients is complicated and expensive. Not necessarily. Please come with me on this short journey on the way to Saturday lunch.

We jump onto the bike and ride to Campo Pequeno arriving at around 10am. The sun is out and the sky is blue, so the whole experience is even nicer.

In the Organic Market (Saturdays in the morning till 2pm) we look for Acelgas and Catacuzes from Alentejo. Most likely we will go to Mercês stall. We also get some good and sturdy bread, tomatoes, garlic, onions and some fresh herbs. We are making “Caldo de Ovos”. A vegetarian dish that is perfect for a light, yet nourishing meal.

Back home make a really simple refogado with olive oil, onions, and garlic. Then add the fresh tomato and the fresh herbs and some water. Season with sea salt. Let time and heat do its magic and cook slowly for around 45m until you have a fragrant, sweet and slightly acid caldo. Half way, add some sliced potatoes if you want the extra bulk. I think it works well with a few potatoes.

Five minutes before serving add the Acelgas and Catacuzes, that you previously rinsed in water. Then add eggs to poach. Use good eggs from galinhas criadas ao ar livre, free range chickens.

Of the heat and let it rest while you prep the plates. Use a large soup plate and put a couple of slices of the bread from Alentejo. It has to be good otherwise it will go all soggy. Drizzle with some olive oil and optional but good for me, black pepper.

Pour a couple of ladles of this stock on top of the bread and one egg per person.

Enjoy with a glass of white or red wine. Something with Arinto or Roupeiro, for the white; Trincadeira or Alicante Bouschet for the red.

And now relax and enjoy the afternoon.

If you have any questions or suggestions, drop me a line.

Bom apetite!

Suggested music: Canção do Engate, Tiago Bettencourt

Easy like a Saturday morning…

Olive Oil, a.k.a. ‘Azeite’

O inconfundível aroma do bravo de Esmolfe