Portuguese Baked Eggs | Itty Bitty City Kitchen

I’m not usually one to complain, but I’m tired, I’m stressed and I’m over this whole wedding planning thing.

One word.

Elope.

And I don’t know if I ever told you this, but I work with lawyers. And man can they be cranky!

So comfort food is in order. More specifically, super simple, no fuss comfort food is in order.

We were watching The Best Thing I Ever Made and Anne Burrell was on talking about her best brunch dish, Portuguese baked eggs. Peppers. Onions. Garlic. A spicy tomato sauce. Ricotta Cheese. Runny yolks.

Oh man was I all over this.

This recipe is one part Anne Burrell’s, One part Bon Appetit’s and one part mine.

You will need:

2 bell peppers chopped
1/2 a white onion chopped
2 cloves of garlic, diced
1 can of diced tomatoes
1 fresh chopped tomato (you don’t need to but the contrast is nice)
4 eggs
ricotta cheese
sharp cheddar cheese
olive oil
salt
red pepper flake

Preheat oven to 400. Drizzle olive oil in an oven proof skillet. If you don’t have one, then use a skillet and have a 9×13 baking dish ready to transfer everything into.

Add the peppers, onion and garlic and cook until the peppers are soft.

Add the tomatoes and cook for about ten minutes. Season with salt and pepper flakes.

If your skillet is not oven proof, transfer this mix to the baking dish now. Otherwise proceed in the skillet.

Make four divots in the peppers and fill each divot with a scoop of ricotta cheese. You can add as many as your pan will hold. Figure 2 eggs per person when you serve.