Tag Archives: Bon Appetit

Portuguese Baked Eggs

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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.

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

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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.

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Carefully crack an egg in a small bowl. And then carefully tip the egg into one of the ricotta divots.

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Continue until there is an egg in each. And then top each egg with some sharp cheddar cheese.

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Bake for 15-18 minutes until the whites are set but the yolks are still runny.

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Grab some bread and get ready to mop up all that yolky-tomatoey goodness.

Sunflowers

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Sunflowers are my favorite flower.

You can’t not be happy when you look at a sunflower.

Sunflowers just scream summer.

And sunflower seeds are such a beachy snack.

I recently read an article in Bon Appetit about the health benefits of seeds. (Check it out here) and it reminded how much I love sunflower seeds. So of course I went out and bought a bag. They’re good for you!

Also good for you? Sunflower oil.

I like experimenting with different oils and vinegars. My boyfriend’s meme gave us a bottle of sunflower oil to try because her nutritionist told her it was a good, light, oil to use with good, healthy fats. It’s loaded with Vitamin E and antioxidants.

We tend to make our own salad dressing, either with prosciutto or with mustard. I’m also a huge fan of salads simply dressed with olive oil and vinegar, but with the article fresh in my mind, I turned to the sunflower oil to dress my greens.

Here’s a super simple salad dressing that is so fresh and bursting with light and citrusy flavors it tastes like you poured summer into your salad bowl.

Combine the juice of 1 lemon, 2 tablespoons of sunflower oil, garlic salt and black pepper.

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I mixed mine in a mason jar. Drizzle over your favorite mix of greens.

Top with some sunflower seeds.

Healthy and delicious.