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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Portuguese Baked Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions