Portuguese Baked EggsFrom twill10 3 months ago
- Portuguese Baked eggs eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it’s also hearty and satisfying enough to double as dinner. shopping list
- Thx to Bon Appétit Magazine shopping list
- 3 bell peppers, any color, thinly sliced shopping list
- 1 medium red onion, thinly sliced shopping list
- 2 beefsteak tomatoes, cut into wedges shopping list
- 8 garlic cloves, thinly sliced shopping list
- 1 jalapeño, with seeds, halved lengthwise shopping list
- ¼ cup fresh basil leaves shopping list
- 2 tablespoons fresh oregano leaves shopping list
- 1½ teaspoons chili powder shopping list
- 1 teaspoon paprika shopping list
- kosher salt and freshly ground black pepper shopping list
- 1 cup ricotta shopping list
- 6 large eggs shopping list
- 1 cup grated sharp white cheddar (about 4 oz.) shopping list
- ¼ cup grated Parmesan (about 1 oz.) shopping list
- toasted country-style bread (for serving) shopping list
- Nutritional Information shopping list
- •Calories (kcal) 300 shopping list
- •Fat (g) 27 shopping list
- •Saturated Fat (g) 11 shopping list
- •Cholesterol (mg) 260 shopping list
- •Carbohydrates (g) 14 shopping list
- •Dietary Fiber (g) 3 shopping list
- •Total sugars (g) 6 shopping list
- •Protein (g) 19 shopping list
- •Sodium (mg) 410 shopping list
How to make it
- 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°. 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.
- Basil Recipes, Brunch Food, Cheddar Recipes, Egg Recipes, Jalapeno Recipes, Oregano Recipes, Paprika Recipes, Parmesan Recipes, Ricotta Recipes, Rsvp, Tomato Recipes
- Recipe by Kismet, Montpelier, VT
- Photograph by Matt Duckor
The Cooktwill10 Cape Girardeau, MO
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