Best 2 Portuguese Baked Eggs Recipes

Feast your taste buds on a culinary journey to Portugal with our tantalizing collection of baked egg recipes. Embark on a delightful adventure as we explore the diverse flavors and textures that make Portuguese baked eggs a true delight. From the traditional Baked Eggs with Sausage and Potatoes, a hearty and comforting dish perfect for a leisurely breakfast or brunch, to the innovative Baked Eggs with Spinach and Feta, a vibrant and flavorful vegetarian option, our recipes cater to every palate. Indulge in the rich and creamy Baked Eggs with Cream and Cheese, a decadent treat that will satisfy your cravings for a luxurious brunch. And for those seeking a spicy kick, the Baked Eggs with Chorizo and Peppers offers a delightful fusion of heat and smokiness. With step-by-step instructions and enticing photos, these recipes will guide you effortlessly in creating these culinary masterpieces. Prepare to be captivated by the charm of Portuguese baked eggs, a delightful addition to your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

PORTUGUESE BAKED EGGS

Portuguese Baked Eggs image

Categories Egg Garlic Tomato Breakfast Brunch Bake Cheddar Ricotta Bell Pepper Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
3 bell peppers, any color, thinly sliced
1 medium red onion, thinly sliced
2 beefsteak tomatoes, cut into wedges
8 garlic cloves, thinly sliced
1 jalapeño, with seeds, halved lengthwise
1/4 cup fresh basil leaves
2 tablespoons fresh oregano leaves
1 1/2 teaspoons chili powder
1 teaspoon paprika
Kosher salt, freshly ground pepper
1 cup ricotta
6 large eggs
1 cup grated sharp white cheddar (about 4 ounces)
1/4 cup grated Parmesan (about 1 ounce)
Toasted country-style bread (for serving)

Steps:

Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10-12 minutes.
Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20-30 minutes; season with salt and pepper. Discard jalapeño.
Preheat oven to 400°F. Transfer bell pepper mixture to a 13x9" baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15-18 minutes.
Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.

PORTUGUESE BAKED EGGS WITH CHORIZO AND RICOTTA

Portuguese Baked Eggs With Chorizo and Ricotta image

Entered for safe-keeping, from Jennifer Olvera for Serious Eats blog. More at http://www.seriouseats.com/2014/02/portuguese-baked-eggs-with-chorizo-and-ricotta-recipe.html. Buy your ricotta at an Italian deli if you can. The sauce is very spicy; if you want to tone it down, remove the seeds and white membrane from the serranos or use a single jalapeno (also with seeds removed). The sauce may be made up to 1 day in advance; store it in the refrigerator, but be sure to warm it before proceeding with the recipe. These are perfect for brunch or for a dinner with crusty bread and a crisp green salad in a acidic vinaigrette.

Provided by KateL

Categories Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
1/4 cup spanish chorizo, finely diced
3 red bell peppers or 2 cups red bell peppers, thinly sliced
2 serrano peppers or 2 tablespoons serrano peppers, minced
1 medium onions or 1 cup onion, thinly sliced
6 garlic cloves or 2 tablespoons garlic, thinly sliced
1 1/2 teaspoons chili powder
3/4 teaspoon smoked paprika
3 sprigs fresh thyme
2 bay leaves
14 1/2 ounces diced fire-roasted tomatoes
1/4 cup fresh basil leaf, torn
kosher salt, to taste
fresh ground black pepper, to taste
1 cup ricotta cheese
6 large eggs
1 cup sharp white cheddar cheese, shredded
1/4 cup parmesan cheese, grated
kosher salt, to taste
fresh ground black pepper, to taste
1 loaf crusty bread, sliced

Steps:

Adjust rack to lower-middle position. Preheat oven to 375 degrees F.
SAUCE.
Heat olive oil over medium-high heat. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes.
Add bell peppers and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5-7 minutes.
Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and basil. Season with salt and pepper to taste.
Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes.
Discard thyme and bay leaves. This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps.
EGGS AND CHEESE.
Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs.
Evenly top divots with ricotta and crack an egg on top of each one.
Sprinkle cheddar and Parmesan cheeses on top. Season with salt and pepper to taste. Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes.
Remove from oven and serve immediately with bread.

Tips:

Choose fresh, high-quality ingredients: The fresher the ingredients, the better the dish will taste.
Use a variety of herbs and spices: Herbs and spices add flavor and depth to the dish.
Don't overcook the eggs: Overcooked eggs will be tough and rubbery.
Serve the dish immediately: Portuguese baked eggs are best served hot out of the oven.

Conclusion:

Portuguese baked eggs are a delicious and easy-to-make dish perfect for breakfast, lunch, or dinner. This dish is a great way to use up leftover vegetables and is also a good source of protein and calcium. With its simple ingredients and quick cooking time, Portuguese baked eggs are sure to become a family favorite.