July 5, 2017
During the hustle and bustle of the week, you’re either a breakfast person, or you’re not. But weekends seem to be a different story; one where everyone likes to slow down and enjoy the first meal of the day.
Weekends are a great time to experiment with new and unique breakfast options; you’ve got time to prepare, time to cook and time to enjoy eating around the table with family or friends. That’s why the latest addition to our series “Breakfast with a Boost” is a dish that’s best served to a crowd.
Portugese Eggs is a hot, flavourful dish that’s unique and memorable. It combines the bright flavours and colours of peppers and tomato with fragrant onions and garlic, then adds in fresh herbs to wake up your mouth, and baked eggs to fill the morning protein hole. With a light topping of cheese, this dish hits all the high points.
The dish is made up of a tasty rich sauce that’s then used to create a base for baked eggs. With some fresh bread for scooping up all that goodness, it’s hearty and tasty and a great meal to linger over.
We made Portuguese Eggs at the request of a friend who had it while travelling and wanted to experience the dish again. Since we had success with it at the first brunch we served it at, the recipe has been passed through our circle and we’ve enjoyed it again and again at Easter festivities and birthdays.
The recipe we’ll share for Portugese Eggs comes from the masters at Bon Appetite Magazine, but it’s quite easy to prepare, particularly if you make the sauce in advance. The authors also advocate for it to be served as a lunch or dinner with a green salad alongside.
Portugese Baked Eggs (Bon Appetite Magazine)
• ¼ 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
• ¼ cup fresh basil leaves
• 2 tablespoons fresh oregano leaves
• 1½ 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.)
• ¼ cup grated Parmesan (about 1 oz.)
• Toasted country-style bread
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°. 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.
Another option I’ve tried for this dish is to add Spanish chorizo sausage. Cook the sausage before adding the onions and peppers to the pan. The chorizo adds a wonderful depth of flavour and a nice smokiness to the dish, and depending if you like spicy or mild chorizo it can give it a nice kick too.
Are you going to take the Co-op breakfast challenge? Let us know what you made and how you liked it!
- Erin L
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