Portuguese Baked Eggs

Challenge #24 – Portuguese

Portuguese Baked Eggs

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.

Portuguese Baked Eggs 2

That magazine has some damn good recipes, if I do say so myself. 

Portuguese Baked Eggs 3

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. 

Portuguese Baked Eggs 4

They were a winner all around!

*Please check out the original recipe from Bon Appetit here.

Portuguese Baked Eggs
A delicious breakfast of warm eggs with peppers, onions, tomatoes, and jalapenos - all complete with generous helpings of ricotta and Parmesan.
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  1. 1/4 c olive oil
  2. 3 bell peppers, any color, thinly sliced
  3. 1 medium red onion, thinly sliced
  4. 2 beefsteak tomatoes, cut into wedges
  5. 8 garlic cloves, thinly sliced
  6. 1 jalapeño, with seeds, halved lengthwise
  7. ¼ cup fresh basil leaves
  8. 2 tablespoons fresh oregano leaves
  9. 1½ teaspoons chili powder
  10. 1 teaspoon paprika
  11. Kosher salt and freshly ground black pepper
  12. 1 cup ricotta
  13. 6 large eggs
  14. 1 cup grated sharp white cheddar (about 4 oz.)
  15. ¼ cup grated Parmesan (about 1 oz.)
  16. Texas Toast
  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.
Supper's in the Skillet http://www.suppersintheskillet.com/

About Chrissy

Hi! I'm Chrissy. I'm a 31 year old cast-iron (pretty much) newbie. I'm learning more as I go and screwing up quite a bit along the way. I'm a northern girl (Yay, PA!) who has been transplanted to the south and am trying to embrace becoming a southern lady. Hence the cast-iron pan. I've never made my own biscuits and I have no idea what a dutch baby is. But you can bet that I'll figure all of that out. So stick around and see what happens as I learn the in- and-outs of cooking with cast-iron.
52 Weeks of Cooking, Breakfast

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