Portuguese Baked Eggs With Chorizo And Ricotta Recipe

Name: Portuguese Baked Eggs With Chorizo And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAUCE; 2 tablespoons olive oil; 1/4 cup spanish chorizo, finely diced; 3 red bell peppers or 2 cups red bell peppers, thinly sliced; 2 serrano peppers or 2 tablespoons serrano peppers, minced; 1 medium onions or 1 cup onion, thinly sliced; 6 garlic cloves or 2 tablespoons garlic, thinly sliced; 1 1/2 teaspoons chili powder; 3/4 teaspoon smoked paprika; 3 sprigs fresh thyme; 2 bay leaves; 14 1/2 ounces diced fire-roasted tomatoes; 1/4 cup fresh basil leaf, torn; kosher salt, to taste; fresh ground black pepper, to taste; EGGS AND CHEESE; 1 cup ricotta cheese; 6 large eggs; 1 cup sharp white cheddar cheese, shredded; 1/4 cup parmesan cheese, grated; kosher salt, to taste; fresh ground black pepper, to taste; 1 loaf crusty bread, sliced

Servings: persons

SAUCE
2 tablespoons olive oil
1/4 cup spanish chorizo, finely diced
3 red bell peppers or 2 cups red bell peppers, thinly sliced
2 serrano peppers or 2 tablespoons serrano peppers, minced
1 medium onions or 1 cup onion, thinly sliced
6 garlic cloves or 2 tablespoons garlic, thinly sliced
1 1/2 teaspoons chili powder
3/4 teaspoon smoked paprika
3 sprigs fresh thyme
2 bay leaves
14 1/2 ounces diced fire-roasted tomatoes
1/4 cup fresh basil leaf, torn
kosher salt, to taste
fresh ground black pepper, to taste
EGGS AND CHEESE
1 cup ricotta cheese
6 large eggs
1 cup sharp white cheddar cheese, shredded
1/4 cup parmesan cheese, grated
kosher salt, to taste
fresh ground black pepper, to taste
1 loaf crusty bread, sliced

1
Adjust rack to lower-middle position. Preheat oven to 375 degrees F.
2
SAUCE.
3
Heat olive oil over medium-high heat. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes.
4
Add bell peppers and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5-7 minutes.
5
Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds.
6
Add tomatoes and basil. Season with salt and pepper to taste.
7
Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes.
8
Discard thyme and bay leaves. This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps.
9
EGGS AND CHEESE.
10
Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs.
11
Evenly top divots with ricotta and crack an egg on top of each one.
12
Sprinkle cheddar and Parmesan cheeses on top. Season with salt and pepper to taste. Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes.
13
Remove from oven and serve immediately with bread.

824

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 23 ingredients. The key ingredients include: SAUCE, 2 tablespoons olive oil, 1/4 cup spanish chorizo, finely diced, 3 red bell peppers or 2 cups red bell peppers, thinly sliced, and more.

Yes, Portuguese Baked Eggs With Chorizo And Ricotta 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 With Chorizo And Ricotta

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