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 1/2 tbsp olive oil; 1 green bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 medium onion, chopped; 4 cloves of garlic, minced; 3 medium tomatoes, chopped; 1 handful leaves of spinach, chopped; 2 or 3 jalapenos, each de-seeded and sliced into two halves; 6 eggs; 1 tsp paprika; 1 pinch dried basil; 1 pinch oregano; 1/2 cup ricotta; 1 grated parmesan cheese; 1 dash of pepper; 1 salt to taste

Servings: persons

1 1/2 tbsp olive oil
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 medium onion, chopped
4 cloves of garlic, minced
3 medium tomatoes, chopped
1 handful leaves of spinach, chopped
2 or 3 jalapenos, each de-seeded and sliced into two halves
6 eggs
1 tsp paprika
1 pinch dried basil
1 pinch oregano
1/2 cup ricotta
1 grated parmesan cheese
1 dash of pepper
1 salt to taste

1
Preheat oven to 400F.
2
Heat some oil in a pan and add the sliced bell peppers and onions to it.
3
Saute till they turn golden brown.
4
Next add tomatoes, garlic, spinach and jalapenos to the pan and saute till all the vegetables have reduced.
5
(I was running short on jalapenos so I just used chilli instead)
6
After the vegetables have reduced, add basil, oregano and paprika to them.
7
You may season the vegetables with pepper too.
8
Add salt to taste.
9
Separate the jalapenos from the vegetable-mix.
10
I used a pie plate here but a skillet works too.
11
Spray Pam over the pie plate/skillet.
12
Transfer the vegetable-mix to the plate and form 6 tiny wells with the help of a scoop or a spoon.
13
In each well add a dollop of ricotta and an egg.
14
Decorate as you would like to.
15
I placed a few slices of tomato.
16
Sprinkle salt and pepper over each egg-well and cover the entire plate with a generous layer of grated Parmesan.
17
Bake for 20-22 minutes for a little runny yolks and about 40 minutes for well-done eggs and a golden-crisp layer of Parmesan cheese, just the way I like it!
18
Serve hot with some bread, toasted or not as you would like.

559

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 17 ingredients. The key ingredients include: 1 1/2 tbsp olive oil, 1 green bell pepper, thinly sliced, 1 yellow bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, and more.

Yes, Portuguese Baked Eggs falls under the General 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