Portuguese Eggs In Cotton Recipes

PORTUGUESE EGGS

Steps:

• Heat oil in a 12" skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent, for about 5 minutes. Add garlic, chorizo, peppers, and potatoes, and cook, stirring frequently, until garlic is soft, about 5 more minutes.
• Put tomatoes and their liquid into a medium bowl and crush with your hands or a potato masher.
• Add the crushed tomatoes and their liquid to skillet along with ½ cup water; reduce heat to medium, and simmer, stirring occasionally, until thickened slightly about 15 minutes. Season to taste with salt.
• Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with cheese and parsley. Serve with toasted, crusty bread for dipping.

PORTUGUESE EGG TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
• Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
• Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
• Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

EGGS PORTUGAL

Steps:

• Fry sauage.
• Grease 9 x 12 baking dish. Put bread on bottom. Add grated cheese, then sausage.
• Add milk to beaten eggs, salt, papper and mustard. Combine and pour over bread mixture. Put in frig overnight.
• Mix 1 can mushroom soup, drained mushrooms, and vermouth. Pour over 1st. mixture and bake at 350 for 1 hour.
• Enjoy!

PORTUGUESE BAKED EGGS

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.

PORTUGUESE EGG PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter, egg yolks and egg white until smooth. Set aside.
• In a small saucepan, heat 1 cup sugar and 1/4 cup water over low heat, stirring occasionally, until sugar is melted and golden. Pour into a 2 quart baking dish and turn to coat bottom and sides of dish with the caramel.
• In another small saucepan, combine 1 1/3 cups sugar, 1/2 cup water, cinnamon stick and lemon peel. Bring to a boil and let boil for 2 minutes. Remove from heat, remove cinnamon stick and lemon peel. Beat syrup, a little at a time, into egg mixture. Pour into caramel-coated dish.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven one hour, until set. Cover the dish part way through cooking if pudding begins to brown. Let cool completely. Invert on a serving dish.

PORTUGUESE SCRAMBLED EGGS

Steps:

• Add oil to large frying pan, enough to sauté the onions. Heat to medium high heat.
• Cut the onions in quarters then slice the quarters. Add the onions to hot frying pan and sauté until softened.
• Peel and dice the tomatoes then add to the softened onions. Cook until tomatoes are tender. (See the 2nd picture).
• Beat the eggs with the hot sauce, salt and pepper then add to the frying pan, stirring to blend with the tomatoes & onions.
• Let cook slightly, then gently scramble until eggs are cooked. I like large pieces of egg when I scramble.
• Note: Serve with potatoes that have been boiled. Slice the unpeeled potatoes into 1/2" slices and boil until tender with 3 whole garlic cloves, salt and hot pepper flakes.

PORTUGUESE PEAS WITH EGGS

Steps:

• In a saucepan, gently fry the onion, garlic, sausage and bay leaf in olive oil, until the onion has softened a little and the sausage has started to release its juices.
• Add the frozen peas and 400 ml hot water and season with salt and pepper.
• Bring to boil, cover pan with a lid and simmer until the peas are cooked - approx 15 minutes.
• Remove lid from pan, crack open each egg one by one into the peas mixture. Replace the lid and allow the eggs to poach in the peas mixture until cooked.
• Remove from the heat, sprinkle the coriander over and serve, ensuring that each person gets an egg and a few slices of the sausage.
• Delicious served with fresh crusty bread.