Portuguese Baked Eggs

Total Time | 1h40min

Serves : 6


Baked eggs are perfect for a brunch, and this is yet another great variation. But with a green salad, it’s also filling and satisfying enough to become dinner.


  • 1

    ¼ cup olive oil

  • 2

    3 bell peppers, any color, thinly sliced

  • 3

    1 medium red onion, thinly sliced

  • 4

    2 beefsteak tomatoes, cut into wedges

  • 5

    8 garlic cloves, thinly sliced

  • 6

    1 jalapeño, with seeds, halved lengthwise

  • 7

    ¼ cup fresh basil leaves

  • 8

    2 tablespoons fresh oregano leaves

  • 9

    1½ teaspoons chili powder

  • 10

    1 teaspoon paprika

  • 11

    Kosher salt and freshly ground black pepper

  • 12

    1 cup ricotta

  • 13

    6 large eggs

  • 14

    1 cup grated sharp white cheddar (about 4 oz.)

  • 15

    ¼ cup grated Parmesan (about 1 oz.)

  • 16

    Toasted country-style bread (for serving)


  • 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.

  • 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.

  • 3

    Preheat oven to 400°. Transfer bell pepper mixture to a 13×9” 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.

  • 4

    Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)

  • 5

    Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.