Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.
Recipe information
Yield
6 Servings
Ingredients
¼
3
1
2
8
1
¼
2
1½
1
1
6
1
¼
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
Step 5
DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.
Nutrition Per Serving
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Reviews (682)
Back to TopI’ve made this recipe twice now and love it. We served it alongside ham and roasted potatoes. Makes for a great brunch or late lunch dish. Definitely a crowd pleaser.
Anonymous
San Francisco, CA
1/9/2023
My Açorean husband: “what’s in this? It sounds like Continental bull.” After trying: “this is really good!” I put in some Chouriço as well, I made it as a dinner dish and it came out really well with some hearty toasted bread. We both loved it, but it definitely needs to be eaten right away if you’re into runny eggs like we both are.
Anonymous
Lowell, MA
3/17/2022
We add ground chorizo-- cooked before the veg and rather than use EVOO for the veg, just use whatever grease is left from the chorizo (drain any, if needed) . Definitely a complimentary flavor and adds to the heartiness of the dish. I also bring the ricotta (seasoned) and eggs to room temp before adding them-- helps speed the cooking since i have a problem getting the whites cooked but keeping the yolks runny. a wonderful go-to dish!
Sarah
Charlottesville, VA
8/19/2021
Absolutely delicious recipe. We've made it several times for brunch, both on crunchy bread and off (for our keto dieters). We've only received rave reviews. We are now going to attempt a "dinner" version of it and use sausage (chorizo/italian) instead of egg.
Anonymous
TN
7/12/2020
Absolutely fabulous brunch recipe! I chopped up the jalapeno and left it in there because I like a little spice. :) I also used homemade ricotta to make it extra special. This might be one of my favorite things to eat while relaxing on a weekend morning. Highly recommend!
Summer Yule
Avon, CT
6/13/2020
Why do you call is Portuguese Baked Eggs ?
pastis
4/26/2020
My family LOVED this recipe- I served it Christmas morning. My sauce didn't thicken (I didn't have beefsteak tomatoes so I should have removed the seeds) so it wasn't pretty- but SO GOOD! I had some pepper sauce left over- so today I made a Grilled Cheese sandwich using artisan Rosemary Olive Oil bread, peppers and white cheddar and it was almost better than the original dish!
Anonymous
Minnesota
12/27/2017