PORTUGUESE BAKED EGGS
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kerry Venghaus
[email protected]I would not recommend this recipe to others.
Rajesh Biswas
[email protected]Overall, I was disappointed with this recipe.
Huxley Davies
[email protected]I had some trouble finding some of the ingredients.
SB Tv (Shoukat Bukhari)
[email protected]This recipe is a bit too time-consuming for a weeknight meal.
Khaled
[email protected]The sauce was a bit too runny for my taste.
Jenny Babes Bugtong
[email protected]I found that the eggs were a bit overcooked for my liking.
Urji Peacock
[email protected]This recipe is a bit too rich for my taste.
Positive Vibes
[email protected]I'm not a huge fan of eggs, but I really enjoyed this dish.
IBAD UR RAHMAN
[email protected]This recipe is a great way to use up leftover vegetables.
Razaul Islam
[email protected]I made a few substitutions to the recipe, and it still turned out great. This recipe is very versatile.
Jerry Winda
[email protected]The leftovers are just as good as the fresh dish.
BMT vlog
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Raj Kaur
[email protected]This recipe is so easy to make, even for a beginner cook.
Beatrice Mbonabi
[email protected]I made this recipe for a brunch party, and it was a huge success. Everyone loved it!
Leon Taylor
[email protected]The sauce is the star of the show in this dish. It's so flavorful and creamy.
ABDIEL GODSON GYASI MICHAEL
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. It's now one of my favorite egg dishes.
Amber Shea
[email protected]I've made this recipe a few times now, and it's always a hit. My family loves it!
rtabusfan
[email protected]This Portuguese baked eggs recipe is a total winner! The eggs were fluffy and flavorful, and the sauce was rich and creamy. I served it with some crusty bread and a side salad, and it was the perfect meal.