Portuguese Baked Eggs With Chorizo And Ricotta Recipes

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CHORIZO EGG CASSEROLE



Chorizo Egg Casserole image

Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1 pound fresh chorizo
3 cups frozen cubed hash brown potatoes
1 medium onion, diced
3/4 cup chopped sweet red pepper
2 garlic cloves, minced
5 large eggs
1-1/2 cups half-and-half cream
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded cheddar cheese
3 tablespoons minced fresh cilantro, divided
Sour cream
Hot pepper sauce

Steps:

  • In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

PORTUGUESE BAKED EGGS WITH CHORIZO AND RICOTTA



Portuguese Baked Eggs With Chorizo and Ricotta image

Entered for safe-keeping, from Jennifer Olvera for Serious Eats blog. More at http://www.seriouseats.com/2014/02/portuguese-baked-eggs-with-chorizo-and-ricotta-recipe.html. Buy your ricotta at an Italian deli if you can. The sauce is very spicy; if you want to tone it down, remove the seeds and white membrane from the serranos or use a single jalapeno (also with seeds removed). The sauce may be made up to 1 day in advance; store it in the refrigerator, but be sure to warm it before proceeding with the recipe. These are perfect for brunch or for a dinner with crusty bread and a crisp green salad in a acidic vinaigrette.

Provided by KateL

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons olive oil
1/4 cup spanish chorizo, finely diced
3 red bell peppers or 2 cups red bell peppers, thinly sliced
2 serrano peppers or 2 tablespoons serrano peppers, minced
1 medium onions or 1 cup onion, thinly sliced
6 garlic cloves or 2 tablespoons garlic, thinly sliced
1 1/2 teaspoons chili powder
3/4 teaspoon smoked paprika
3 sprigs fresh thyme
2 bay leaves
14 1/2 ounces diced fire-roasted tomatoes
1/4 cup fresh basil leaf, torn
kosher salt, to taste
fresh ground black pepper, to taste
1 cup ricotta cheese
6 large eggs
1 cup sharp white cheddar cheese, shredded
1/4 cup parmesan cheese, grated
kosher salt, to taste
fresh ground black pepper, to taste
1 loaf crusty bread, sliced

Steps:

  • 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.

PORTUGUESE BAKED EGGS



Portuguese Baked Eggs image

Categories     Egg     Garlic     Tomato     Breakfast     Brunch     Bake     Cheddar     Ricotta     Bell Pepper     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

1/4 cup olive oil
3 bell peppers, any color, 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
1/4 cup fresh basil leaves
2 tablespoons fresh oregano leaves
1 1/2 teaspoons chili powder
1 teaspoon paprika
Kosher salt, freshly ground pepper
1 cup ricotta
6 large eggs
1 cup grated sharp white cheddar (about 4 ounces)
1/4 cup grated Parmesan (about 1 ounce)
Toasted country-style bread (for serving)

Steps:

  • 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.
  • 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.
  • Preheat oven to 400°F. Transfer bell pepper mixture to a 13x9" 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.
  • Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
  • DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.

CHILLI AND HERB BAKED RICOTTA



Chilli and Herb Baked Ricotta image

A lovely appetiser that goes great with an assortment of dips and spreads. The ricotta should be bought in a wedge by weight from your delicatessen. Don't buy the ricotta packaged in tubs or paper as it is not suitable for this recipe.

Provided by Terese

Categories     Cheese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

750 g wedge fresh ricotta cheese
1 tablespoon extra virgin olive oil
1 teaspoon fresh ground black pepper
1/2 teaspoon dried chili pepper flakes
2 tablespoons finely chopped fresh oregano

Steps:

  • Place ricotta on an oven tray lined with baking paper.
  • Drizzle with oil, sprinkle with pepper and half of the chilli.
  • Bake, uncovered, in a hot oven (220-230oC), about 15 minutes or until warmed through.
  • Sprinkle with oregano and remaining chilli; place ricotta under hot grill until browned lightly.

Nutrition Facts : Calories 179.6, Fat 13.9, SaturatedFat 8, Cholesterol 47.8, Sodium 79, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 10.6

SPANISH EGGS WITH CHORIZO & PEPPERS



Spanish eggs with chorizo & peppers image

You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes

Provided by Good Food team

Categories     Breakfast, Brunch, Main course

Time 40m

Number Of Ingredients 5

500g baby new potato
2 onions , sliced
2 red peppers , deseeded and cut into strips
200g cooking chorizo , sliced
4 eggs

Steps:

  • Steam the potatoes for 15-20 mins or until cooked.
  • Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
  • Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
  • Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium

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