PORTUGUESE BAKED EGGS WITH CHORIZO AND RICOTTA
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
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.
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Md Arafat Arafat
[email protected]This dish was a bit bland for my taste. I think I would have liked it better if I had used a spicier chorizo.
Tammy Killough (DejaVueDesigns)
[email protected]I'm not a big fan of eggs, but I really enjoyed this recipe. The chorizo and ricotta added a lot of flavor and made the eggs more enjoyable.
Masego Kotsane
[email protected]This recipe was a winner! The eggs were cooked perfectly and the chorizo and ricotta added a lot of flavor. I would definitely recommend this recipe to others.
Laboni Akter
[email protected]Loved this recipe! It was so easy to make and the flavors were amazing. I will definitely be making this again.
Tanuja Ghimire
[email protected]This dish was really easy to make and it tasted great. I'm not a huge fan of chorizo, but I liked it in this recipe. I would definitely make this again.
Olori Summer
[email protected]The eggs were a little overcooked for my liking, but the flavor was still good. I'll definitely try this recipe again, but I'll cook the eggs for a shorter amount of time.
Rauf Ahmed
[email protected]This dish was a little too spicy for my taste, but my husband loved it. I think next time I'll use a milder chorizo.
Alex Yeboah
[email protected]I wasn't sure how the ricotta would taste with the chorizo and eggs, but I was pleasantly surprised. The flavors really complemented each other. I'll definitely be making this again.
getfouthere Amogus
[email protected]This recipe was easy to follow and the results were delicious. I used a spicy chorizo and it gave the dish a nice kick. I would definitely make this again.
Aida Memba
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The eggs are cooked perfectly and the chorizo adds a nice bit of spice. I like to top it with some fresh parsley before serving.
Rauf Aslam
[email protected]This dish was a hit! The flavors of the chorizo, ricotta, and eggs were perfectly balanced. I served it with some crusty bread and a simple salad, and it was the perfect meal.