Challenge #24 – Portuguese
Since my only knowledge of Portuguese food comes from a trip I took to Lisbon in 11th grade, I had no idea what to make this week. I needed to search for a recipe, and I can’t claim any responsibility for what I found – it all comes straight from Bon Appetit magazine.
That magazine has some damn good recipes, if I do say so myself.
These Portuguese Baked Eggs were time consuming, but ultimate worth the time and effort. They were wonderful. I liked them. Sumo liked them. Lucy liked them.
They were a winner all around!
*Please check out the original recipe from Bon Appetit here.
- 1/4 c 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.)
- Texas Toast
- 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.