Portuguese Baked Eggs With Chorizo and Ricotta

Recipe by KateL
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Adjust rack to lower-middle position. Preheat oven to 375 degrees F.
  • SAUCE.
  • Heat olive oil over medium-high heat. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes.
  • Add bell peppers and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5-7 minutes.
  • Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds.
  • Add tomatoes and basil. Season with salt and pepper to taste.
  • Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes.
  • Discard thyme and bay leaves. This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps.
  • EGGS AND CHEESE.
  • Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs.
  • Evenly top divots with ricotta and crack an egg on top of each one.
  • Sprinkle cheddar and Parmesan cheeses on top. Season with salt and pepper to taste. Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes.
  • Remove from oven and serve immediately with bread.
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