Total Time | 1h40min
Serves : 6
Description
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.
Ingredients
- 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)
Preparations
- 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.
