Portugese Baked Eggs

I am so excited for my first fall CSA pickup!  I now get to start experimenting with some of the recipes I have been stockpiling.

The first one that came to mind when I saw the variety of peppers and tomatoes in the bag is a recipe I found in the September 2013 issue of Bon Appetit. (This issue had quite a few gems I will be testing out soon!)  I'm always in for a delicious and hearty breakfast, so the recipe for Baked Portuguese Eggs immediately caught my eye!

I  made the bell pepper mixture last night after work and let it sit overnight.  It made it more convenient and I know soups and such have more depth of flavor the next day.  I was lucky enough to be able to procure some fresh ricotta from work, which was oh so wonderful and luxurious!

This recipe turned out deliciously.  It was great in the morning and will be perfect for lunch tomorrow.  Hope you enjoy!

PORTUGUESE BAKED EGGS

 (click here for a link to the printable recipe)

INGREDIENTS

• 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
• 1½ 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)

PREPARATION

• 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.
   
   

  Nutritional Information

  • Calories (kcal) 300
  • Fat (g) 27
  • Saturated Fat (g) 11
  • Cholesterol (mg) 260
  • Carbohydrates (g) 14
  • Dietary Fiber (g) 3
  • Total Sugars (g) 6
  • Protein (g) 19
  • Sodium (mg) 410