Recipe: The perfect Portuguese baked eggs suitable for brunch or dinner
Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner
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Cooking tools:
- Pot
- Stove
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Oven
- Baking dish
- Spoon
- Grater
- Toaster
- Bread knife
- Serving platter
Ingredients
- ¼ cup olive oil
- 3 bell peppers, any colour, 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
- freshly ground black pepper
- 1 cup ricotta
- 6 large eggs
- 1 cup grated sharp white cheddar
- ¼ cup grated Parmesan
- Toasted country-style bread (for serving)
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