====== Portuguese Baked Eggs ======
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===== Ingredients =====
  * ¼ cup olive oil
  * 3 bell peppers, any color, thinly sliced
  * 1 medium red onion, thinly sliced
  * 2 beefsteak tomatoes, cut into wedges
  * 8 garlic cloves, thinly sliced
  * 1 jalapeño, with seeds, halved lengthwise
  * ¼ cup fresh basil leaves
  * 2 tablespoons fresh oregano leaves
  * 1½ teaspoons chili powder
  * 1 teaspoon paprika
  * Kosher salt and freshly ground black pepper
  * 1 cup ricotta
  * 6 large eggs
  * 1 cup grated sharp white cheddar (about 4 oz.)
  * ¼ cup grated Parmesan (about 1 oz.)
  * Toasted country-style bread (for serving)
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 6
  * [[https://www.bonappetit.com/recipe/portuguese-baked-eggs|Source]]


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===== Directions =====
  - 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.)

{{tag>bell_pepper tomato jalapeno eggs cheddar parmesan cheese vegetarian breakfast bread ricotta}}
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