Portuguese Baked Eggs
Portuguese Baked Eggs takes approximately 45 minutes from beginning to end. This recipe makes 6 servings with 444 calories, 22g of protein, and 28g of fat each. For $2.19 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, olive oil, bread, and a few other things to make it today. Plenty of people made this recipe, and 23271 would say it hit the spot. It works well as a main course. It is brought to you by Bon Appetit. Overall, this recipe earns an awesome spoonacular score of 93%. If you like this recipe, you might also like recipes such as Portuguese Baked Eggs With Chorizo and Ricotta, Portuguese Peas and Eggs | Ervilhas com Ovos, and Portuguese-Style Braised Peas with Eggs.
Servings: 6
Ingredients:
2 beefsteak tomatoes, cut into wedges
3 bell peppers, any color, thinly sliced
Toasted country-style bread (for serving)
1½ teaspoons chili powder
6 large eggs
¼ cup fresh basil leaves
8 garlic cloves, thinly sliced
1 jalapeño, with seeds, halved lengthwise
Kosher salt and freshly ground black pepper
¼ cup olive oil
2 tablespoons fresh oregano leaves
1 teaspoon paprika
¼ cup grated Parmesan (about 1 oz.)
1 medium red onion, thinly sliced
1 cup ricotta
1 cup grated sharp white cheddar (about 4 oz.)
Equipment:
oven
baking pan
Cooking instruction summary:
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, 1518 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.
Step by step:
1. Preheat oven to 40
2. 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.
3. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 1518 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.)DO AHEAD: Bell pepper mixture can be cooked 1 day ahead.
5. Let cool; cover and chill.
Nutrition Information:
covered percent of daily need
