Portuguese Baked Eggs

I recently made Portuguese Baked Eggs after seeing a few pictures on Pinterest (where I get so many ideas). Whenever I come up with something new, Rob will ask, “Have you been on Pinterest again?”

This is my version of a recipe that I found for Portuguese Baked Eggs from bon appetite (see original recipe here). As you know, I can’t ever seem to stick to a recipe so, of course I increased the spice a little bit in my version. I also prepped the peppers the afternoon before so it went together especially fast when I finally put it all together.

It’s not as complicated as it looks

If I can make this recipe, you can make this recipe.

At first glance, this recipe may appear complicated but it’s a breeze to put together. And, it looks pretty fancy for your unsuspecting family too. I was a little nervous as I threw the ENTIRE jalapeño pepper in but, this resulted in a deep spicy flavor. Not too much flavor – just enough.

It was delicious

Rob and I enjoyed our Portuguese Baked Eggs one night for dinner served alongside a nice hearty green salad with an oil and vinaigrette dressing. It was delicious! I hope you enjoy this recipe as much as we did.

Yield: 6

Portuguese Baked Eggs

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Ingredients

• 1/4 cup olive oil
• 3 bell peppers, any color, sliced thin
• 1 onion, red
• 2 tomatoes, large, cut into wedges
• 8 garlic clove
• 1 jalapeño pepper, halved lengthwise (do not discard seeds)
• 1/4 cup basil leaves, fresh
• 2 tbsp oregano, dried
• 2 tsp chili powder
• 1 tsp paprika
• 1 cup ricotta cheese
• 6 eggs
• 1 cup white cheddar, grated
• 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat oven to 400°.
2. Add bell peppers and onion to a large oiled pan and cook over medium to high heat, stirring occasionally, until softened, about 12 minutes.
3. Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika.
4. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes. Then, season with salt and pepper. Discard jalapeño.
5. Transfer bell pepper mixture to a 13x9” baking dish.
6. Using the back of a spoon, make 6 evenly spaced divots in the bell pepper mixture. Spoon a dollop of ricotta into each divot. Crack one egg into each divot.
7. Top casserole with remaining cheeses; season with salt and pepper. Bake, until egg whites are almost set but yolks are still slightly runny, 15–18 minutes.

To Serve

1. Serve with toast. Yolks will continue to cook as dish rests. If you prefer your yolks runny, serve immediately.

Make Ahead

1. Bell pepper mixture may be cooked 1 day ahead.

Notes

This recipe is suitable for brunch or dinner. For dinner, serve with a green salad to round out your plate.