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Making this classic Tomatada recipe is easy and quick and the best thing is that tastes amazing. I’m sure you’re going to love this tomatadas dish.
5 from 7 votes
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Course Dinner, Lunch
Cuisine Alentejo, Portuguese
Servings 4 people


  • 2 lbs tomatos diced or 2 large cans
  • 1/4 cup olive oil
  • 2 bay leafs
  • 1 large onion sliced
  • 1 green or red pepper sliced
  • 3 cloves of garlic chopped
  • 1 bunch of parsley chopped finely
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 1 chorizo Portuguese sauage cut into rings
  • Bread to serve.


  • Add the olive oil into a non-stick skillet or pan and heat on medium heat. Once the olive is hot, add the sliced onions, chopped garlic and sautee until golden brown about 3-4 minutes
  • Add the diced tomatoes or the tomatoes from the can with the liquid, water, green or bell red pepper, bay leafs, salt, black and white pepper for cook on medium low heat for about 40 minutes stirriing occassionally.
  • Add the chorizo and continue to cook for 15 minutes.
  • Crack the eggs right on top of the Tomatada stew and let them cook and poach for 10 minutes, do not stir at this point. Once eggs are cooked add the parsley in top.
  • Serve the Tomatada with a slice bread.
  • Enjoy!
Keyword Eggs Simmered in Tomato Sauce, poached eggs, Portguese tomatada, portuguese tomato soup with poached eggs, tomatada, tomatada portuguesa, tomatadas, tomato stew