Portuguese Baked Eggs With Chorizo And Ricotta Recipes

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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 HARD-BOILED EGGS (OVOS DUROS A PORTUGUESA)



Portuguese Hard-Boiled Eggs (Ovos Duros a Portuguesa) image

Make and share this Portuguese Hard-Boiled Eggs (Ovos Duros a Portuguesa) recipe from Food.com.

Provided by CJAY8248

Categories     Vegetable

Time 15m

Yield 6 tomato halves, 2-4 serving(s)

Number Of Ingredients 5

3 large tomatoes
tomato sauce or puree seasoned with salt, pepper and garlic
salt and pepper
oil
6 hard-boiled eggs

Steps:

  • Cut the tomatoes crosswise in half and remove the pulp.
  • Season lightly with salt and pepper, and cook in hot oil for a few minutes.
  • Place a freshly shelled egg in each tomato half and pour over them a little thick tomato sauce or puree.

Nutrition Facts : Calories 281.6, Fat 16.5, SaturatedFat 5, Cholesterol 559.5, Sodium 199.7, Carbohydrate 12.3, Fiber 3.3, Sugar 8.9, Protein 21.3

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.

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2013-09-12  · 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, …
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  • Preheat oven to 400°. 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.
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Top Asked Questions

What's the best way to make Portuguese baked eggs?
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.
How to make baked eggs with tomato and chorizo?
Heat oil in a pan and cook garlic till golden. Add tomatoes, salt to taste and cumin, cover with a lid, reduce heat and cook for 10 minutes until soft. Spoon tomatoes into individual baking dishes with some sliced chorizo, make a well in the middle and break one egg into each dish. Sprinkle a little salt over the egg and place in the oven.
What kind of cheese is used in Portuguese Eggs?
Portuguese Style Baked Eggs are high on the comfort food list; eggs baked over a bed of ricotta cheese in a spicy red pepper and tomato sauce. Adapted from and with thanks to BonAppetit.com.
How to make baked eggs with ricotta cheese?
Transfer the sauce to each of the intended vessels, covering the bottom of the dish by at least an inch, but preferably by 1 1/2 inches to 2 inches. Add the 2 tablespoons of ricotta and one egg to each dish. Top with cheese and bake as directed, but be aware that the eggs may be done slightly faster in the single serving dishes.

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