Portuguese Baked Eggs

by Bon Appetit

from foodeymoon

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 jalapeno, 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 and freshly ground black pepper

1 cup ricotta

6 large eggs

1 cup grated sharp white cheddar (about 4 oz.)

1/4 cup grated Parmesan (about 1 oz.)

Toasted country-style bread (for serving)

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, jalapeno, 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 jalapeno.

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.

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.