Portuguese Baked Eggs

Are you looking for a new recipe that works for brunch, dinner, and every meal in-between? Well then have we got the dish for you! These Portuguese-style baked eggs are hearty, savory, and oh-so-delicious, and you only use one dish to make them! Does it get any better?

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Serves 6
Prep Time: 10 minutes
Total Time: 1 hour

You’ll Need
– ¼ cup olive oil
– 3 bell peppers, any color, thinly-sliced
– 1 medium red onion, thinly-sliced
– One 15-ounce can tomatoes, diced
– 8 cloves garlic, thinly-sliced
– 1 jalapeño, with seeds, halved lengthwise
– ¼ cup fresh basil leaves, chopped
– 2 tablespoons fresh oregano
– 1-½ teaspoons chili powder
– 1 tablespoon paprika
– Kosher salt and pepper, to taste
– 1 cup ricotta
– 6 eggs
– ½ cup mozzarella cheese, shredded (or sharp cheddar, if you prefer)
– ¼ cup Parmesan, shredded

How To

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large oven-safe sauté pan, heat the oil over medium heat. Add the peppers and onions, and cook, stirring occasionally, for 10 to 12 minutes, until softened and browned.
  3. Add the tomatoes, garlic, jalapeño, basil, oregano, chili powder and paprika.
  4. Reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes, until the vegetables are very soft and the liquid is thickened.
  5. Season with salt and pepper. Remove and discard the jalapeño.
  6. Using the back of a spoon, make 6 evenly-spaced holes in the mixture. Spoon ricotta into the holes and flatten the ricotta. Crack an egg on top of each filled hole.
  7. Top with the mozzarella and Parmesan cheese, and season with salt and pepper.
  8. Bake for 15 to 18 minutes, rotating halfway through, until the cheese has melted, the egg whites have set and the yolks are still runny.
  9. Serve immediately for soft eggs, as they will continue to cook in the pan. Enjoy with toast.

Breakfast-for-dinner, anyone? I know I’ll definitely be trying this one tonight. What about you? Are there any other variations on baked eggs you love to make?

Recipe adapted from Bon Appétit