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

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