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:

Quickview
452k Calories
22g Protein
28g Total Fat
28g Carbs
22% Health Score
Limit These
Calories
452k
23%

Fat
28g
43%

  Saturated Fat
11g
71%

Carbohydrates
28g
10%

  Sugar
8g
10%

Cholesterol
229mg
77%

Sodium
656mg
29%

Get Enough Of These
Protein
22g
45%

Vitamin C
97mg
118%

Vitamin A
3905IU
78%

Selenium
33µg
49%

Calcium
401mg
40%

Phosphorus
396mg
40%

Manganese
0.75mg
38%

Vitamin K
35µg
34%

Vitamin B2
0.57mg
34%

Vitamin E
4mg
28%

Folate
109µg
27%

Vitamin B6
0.53mg
27%

Fiber
5g
21%

Iron
3mg
21%

Potassium
670mg
19%

Zinc
2mg
18%

Vitamin B1
0.26mg
17%

Vitamin B3
3mg
16%

Vitamin B5
1mg
16%

Magnesium
60mg
15%

Vitamin B12
0.8µg
13%

Copper
0.22mg
11%

Vitamin D
1µg
8%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
Salmon Artichoke Quiche

My San Francisco Kitchen

Maple Walnut Blondies

Sugar Dish Me

Toasted Walnut Quinoa Spinach Salad

Bake Your Day

Vegan Gluten Free Chocolate Chip Banana Pancakes

The Fitchen

Cauliflower Mashed Potatoes with Truffle Oil

Jeanettes Healthy Living