PORTUGUESE BAKED EGGS

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.

 0.25 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
 0.25 cup fresh basil leaves
 2 tbsp fresh oregano leaves
 1.50 tsp teaspoons chili powder
 1 tsp paprika
 Kosher salt and freshly ground black pepper
 1 cup ricotta
 6 large eggs
 1 cup grated sharp white cheddar (about 4 oz.)
 0.25 cup grated Parmesan (about 1 oz.)
 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.

2

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.

3

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.

4

Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)

5

Do Ahead: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.

Nutrition Facts

Servings 6

Ingredients

 0.25 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
 0.25 cup fresh basil leaves
 2 tbsp fresh oregano leaves
 1.50 tsp teaspoons chili powder
 1 tsp paprika
 Kosher salt and freshly ground black pepper
 1 cup ricotta
 6 large eggs
 1 cup grated sharp white cheddar (about 4 oz.)
 0.25 cup grated Parmesan (about 1 oz.)
 Toasted country-style bread (for serving)

Directions

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.

2

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.

3

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.

4

Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)

5

Do Ahead: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.

PORTUGUESE BAKED EGGS

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