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

Portuguese Baked Eggs With Chorizo and Ricotta image

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.

Ingredients

2 tablespoons olive oil
1/4 cup spanish chorizo, finely diced
3 red bell peppers or 2 cups red bell peppers, thinly sliced
2 serrano peppers or 2 tablespoons serrano peppers, minced
1 medium onions or 1 cup onion, thinly sliced
6 garlic cloves or 2 tablespoons garlic, thinly sliced
1 1/2 teaspoons chili powder
3/4 teaspoon smoked paprika
3 sprigs fresh thyme
2 bay leaves
14 1/2 ounces diced fire-roasted tomatoes
1/4 cup fresh basil leaf, torn
kosher salt, to taste
fresh ground black pepper, to taste
1 cup ricotta cheese
6 large eggs
1 cup sharp white cheddar cheese, shredded
1/4 cup parmesan cheese, grated
kosher salt, to taste
fresh ground black pepper, to taste
1 loaf crusty bread, sliced

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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 Recipes

PORTUGUESE BAKED EGGS WITH CHORIZO AND RICOTTA

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