Why am I posting this at 3 am?! Well, it may be 3 am on the east coast, but it is 5 pm in New Zealand, where the US Women are taking on their final opponent. But, it doesn’t matter if it’s the morning, or the evening, because this Portuguese Egg Casserole is truly amazing. While similar to to it’s Mexican counterpart, this dish is truly unique given its spices and the use of 3 different types of cheeses, and there is no ham, or any other meat. So, what are you waiting for? Eat ‘em and Beat ‘em with this lovely dish.
Portuguese Baked Eggs
from Bon Appetit
¼ cup olive oil
Medium red onion, halved and sliced thin
3 bell peppers, sliced thin
2 ripe large tomatoes, cored and quartered
8 garlic cloves, sliced thin
Jalapeno, halved
¼ cup of fresh basil leaves
2 tbsp fresh oregano leaves
1.5 tsp chili powder
1 tsp paprika
Ricotta cheese
4 oz sharp white cheddar, grated
¼ cup grated Parmigiano-Reggiano
6 eggs
Country-style bread
Warm the oil in a small dutch oven, and cook up the onion and bell peppers, with a pinch of salt, over medium heat until softened and browned, about 12 mins.
Stir in the tomatoes, garlic, jalapeno, basil, oregano, chili powder, and paprika. Lower the heat to medium-low and continue to cook until the tomatoes break down and the mixture has thickened, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees.
Pour the contents of the pot into a 13x9 casserole dish and make 6 divots with the back of a spoon. Add in dollops of ricotta cheese into the divots and press new divots in the cheese with your fingertips. Crack the eggs, pouring them into the depression of the ricotta cheese.
Season with salt and pepper and cover with the grated cheeses. Bake in the oven for about 15 minutes, until the cheese has melted and the mixture is bubbling.
Using a large spoon, transfer the eggs onto large slices of the toasted bread. ______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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