Preheat oven to 400 degrees. Heat oil in a
large cast-iron skillet 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, about 20 minutes.
Season with salt and pepper. Discard jalapeño.
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. Garnish with basil and
serve with toast.
Originally Submitted
1/28/2015
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