Portuguese Baked Eggs Recipe

Name: Portuguese Baked Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 bell peppers, any color, thinly sliced; 1 medium red onion, thinly sliced; 2 beefsteak tomatoes, cut into wedges; 8 garlic cloves, thinly sliced; 1 jalapeno, with seeds, halved lengthwise; 1/4 cup fresh basil leaves; 2 tablespoons fresh oregano leaves; 1 1/2 teaspoons chili powder; 1 teaspoon paprika; Kosher salt, freshly ground pepper; 1 cup ricotta; 6 large eggs; 1 cup grated sharp white cheddar (about 4 ounces); 1/4 cup grated Parmesan (about 1 ounce); Toasted country-style bread (for serving)

Servings: persons

1/4 cup olive oil
3 bell peppers, any color, thinly sliced
1 medium red onion, thinly sliced
2 beefsteak tomatoes, cut into wedges
8 garlic cloves, thinly sliced
1 jalapeno, with seeds, halved lengthwise
1/4 cup fresh basil leaves
2 tablespoons fresh oregano leaves
1 1/2 teaspoons chili powder
1 teaspoon paprika
Kosher salt, freshly ground pepper
1 cup ricotta
6 large eggs
1 cup grated sharp white cheddar (about 4 ounces)
1/4 cup grated Parmesan (about 1 ounce)
Toasted country-style bread (for serving)

1
["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, jalapeno, 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 jalapeno.", "Preheat oven to 400u00b0F. 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:"]

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup olive oil, 3 bell peppers, any color, thinly sliced, 1 medium red onion, thinly sliced, 2 beefsteak tomatoes, cut into wedges, and more.

Yes, Portuguese Baked Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portuguese Baked Eggs

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