PORTUGUESE BAKED EGGS

Portuguese Baked Eggs image

Provided by @MakeItYours

Number Of Ingredients 16

olive oil
bell peppers, any color, thinly sliced
medium red onion, thinly sliced
beefsteak tomatoes, cut into wedges
garlic cloves, thinly sliced
jalapeÃ±o, with seeds, halved lengthwise
fresh basil leaves
fresh oregano leaves
chili powder
paprika
Kosher salt and freshly ground black pepper
ricotta
large eggs
grated sharp white cheddar (about 4 oz.)
grated Parmesan (about 1 oz.)
Toasted country-style bread (for serving)

Steps:

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, 10â12 minutes.
Add tomatoes, garlic, jalapeÃ±o, 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, 20â30 minutes; season with salt and pepper. Discard jalapeÃ±o.
Preheat oven to 400Â°. 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, 15â18 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.