Vegetarian Dishes
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Portuguese Baked Eggs

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  • Serves: 6
  • Complexity: easy

Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it’s also hearty and satisfying enough to double as dinner.

  • ¼ 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 jalapeño, with seeds, halved lengthwise
  • ¼ cup fresh basil leaves
  • 2 tablespoons fresh oregano leaves
  • teaspoons chili powder
  • 1 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 1 cup ricotta
  • 6 large eggs
  • 1 cup grated sharp white cheddar (about 4 oz.)
  • ¼ cup grated Parmesan (about 1 oz.)
  • Toasted country-style bread (for serving)

Directions

    • 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, jalapeño, 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 jalapeño.
    • Preheat oven to 400°. 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: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.
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