Portuguese Baked Eggs Recipes
PORTUGUESE BAKED EGGS WITH CHORIZO AND RICOTTA
Entered for safe-keeping, from Jennifer Olvera for Serious Eats blog. More at http://www.seriouseats.com/2014/02/portuguese-baked-eggs-with-chorizo-and-ricotta-recipe.html. Buy your ricotta at an Italian deli if you can. The sauce is very spicy; if you want to tone it down, remove the seeds and white membrane from the serranos or use a single jalapeno (also with seeds removed). The sauce may be made up to 1 day in advance; store it in the refrigerator, but be sure to warm it before proceeding with the recipe. These are perfect for brunch or for a dinner with crusty bread and a crisp green salad in a acidic vinaigrette.
Provided by KateL
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Adjust rack to lower-middle position. Preheat oven to 375 degrees F.
- SAUCE.
- Heat olive oil over medium-high heat. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes.
- Add bell peppers and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5-7 minutes.
- Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds.
- Add tomatoes and basil. Season with salt and pepper to taste.
- Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes.
- Discard thyme and bay leaves. This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps.
- EGGS AND CHEESE.
- Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs.
- Evenly top divots with ricotta and crack an egg on top of each one.
- Sprinkle cheddar and Parmesan cheeses on top. Season with salt and pepper to taste. Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes.
- Remove from oven and serve immediately with bread.
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- Heat the olive oil in a heavy, oven-safe skillet over medium low heat. Add the thinly sliced bell peppers and onions with a hearty pinch of salt and stir to evenly coat. Cook the onions and peppers gently for 6 to 8 minutes, or until the onions are semi-translucent and the peppers are starting to soften. Add the garlic cloves, crushed red pepper, chili powder, and paprika and stir, cooking until fragrant, about 1 minute. Add the jalapeno peppers, diced tomatoes, and the juice from the whole tomatoes. Use your hands to crush and pull apart the whole tomatoes over the pan, one at a time. Stir well. Add in the stems of fresh basil and oregano, press them into the sauce with a spoon, and bring the sauce to a simmer over medium heat. Allow the sauce to gently simmer for 20 to 30 minutes, or until it has thickened and the vegetables are all very soft. Taste test the sauce and adjust with kosher salt and black pepper as needed.
- *If you do not have an oven safe skillet, this is the time to transfer the sauce to a 9-inch by 13-inch baking dish or individual baking dishes.
- Use the back of a wooden spoon to make 6 indentations in your sauce. Into each indentation, dollop 2 tablespoons of ricotta cheese, pressing those into the indentation, too. On top of each ricotta nest, crack one egg. Sprinkle the cheddar and Parmesan cheeses evenly over the top and pop the pan into the preheated oven. Bake for 15 to 20 minutes, or until the sauce is very bubbly, the egg whites are set and yolks are cooked to your desired doneness (See Cook's Notes), and the cheese is melted and browned around the edges. Remove the pan from the oven and garnish with additional fresh basil and oregano leaves. Serve family style in the pan with a platter of fresh toast, a bowl of olives, fresh radishes, and some fruit.
PORTUGUESE BAKED EGGS RECIPE | BON APPéTIT
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3.9/5 (682)Estimated Reading Time 4 minsServings 6
- 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.)
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