Portuguese Baked Eggs With Chorizo And Ricotta Recipe Recipe

Name: Portuguese Baked Eggs With Chorizo And Ricotta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/4 cup finely diced Spanish chorizo; 3 red bell peppers, thinly sliced (about 2 cups); 2 serrano peppers, minced (about 2 tablespoons); 1 medium onion, thinly sliced (about 1 cup); 6 cloves garlic, thinly sliced (about 2 tablespoon); 11/2 teaspoons chili powder; 3/4 teaspoon smoked paprika; 3 sprigs fresh thyme; 2 bay leaves; 1 (14.5-ounce) can diced tomatoes, preferably fire-roasted; 1/4 cup torn fresh basil leaves; Kosher salt and freshly ground black pepper; 1 cup ricotta cheese; 6 large eggs; 1 cup shredded sharp white cheddar cheese; 1/4 cup grated Parmesan cheese; Loaf of crusty bread, sliced

Servings: persons

2 tablespoons olive oil
1/4 cup finely diced Spanish chorizo
3 red bell peppers, thinly sliced (about 2 cups)
2 serrano peppers, minced (about 2 tablespoons)
1 medium onion, thinly sliced (about 1 cup)
6 cloves garlic, thinly sliced (about 2 tablespoon)
11/2 teaspoons chili powder
3/4 teaspoon smoked paprika
3 sprigs fresh thyme
2 bay leaves
1 (14.5-ounce) can diced tomatoes, preferably fire-roasted
1/4 cup torn fresh basil leaves
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
6 large eggs
1 cup shredded sharp white cheddar cheese
1/4 cup grated Parmesan cheese
Loaf of crusty bread, sliced

1
Adjust oven rack to lower-middle position and preheat oven to 375u00b0F.Heat olive oil over medium-high heat in a large skillet. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minute. Add bell and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5 to 7 minutes. Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and basil. Season with salt and pepper, reduce heat to low and simmer, stirring occasionally, for 20 to 25 minutes. Discard thyme and bay leaves.
2
Spray a 13- by 9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving six indentations to cradle the eggs. Evenly top divots with ricotta and crack eggs on top of each one.
3
Top with cheddar and Parmesan. Season with salt and pepper and transfer to the oven to cook until eggs are just barely set and cheese is melted, about 15 minutes. Remove from oven and serve immediately with bread.

593

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 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/4 cup finely diced Spanish chorizo, 3 red bell peppers, thinly sliced (about 2 cups), 2 serrano peppers, minced (about 2 tablespoons), and more.

Yes, Portuguese Baked Eggs With Chorizo And Ricotta Recipe 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 Recipe

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