Açorda à Alentejana ( cilantro garlic broth with toast and a sunny side up egg)

I wanted to dedicate this dish to a wonderful women that I'm blessed to call my Tia she would always cook delish meals for when I was a child. Now this may not be one of the dishes she would bless the table with, I wanted to bless her table with this dish instead. Since she is going up there in years her digestive system isn't what it used to be. I wanted to make something clean and energizing to start her day off with. She would speak Portuguese to me an according to her I would respond back. I love her from the bottom of my heart. This dish will soothe your tummy with it's refreshing and balanced flavor. I would steer clear of it if you don't. This simple recipe contains very minimal ingredients. It's can be adjusted to suit vegetarians as well. To boot it's budget friendly. I enjoy batching my veg stock or broth when meal prepping at the beginning of the week and freeze it. This step insures that we have maximum utilization of our produce, reduce food waste, and helps our budgets in the long run. Pennies make dollars and dollars make cents. I know my friends in NYC and Jersey City will thank me later for adding this into their home cooking repertoire. I hated carrying multiple bags home down the many block journey. Don't worry about breaking your back sit back and relax. Maybe put on some ambience music and dive into this symphony of simple yet complex flavors of Açorda à Alentejana.