Ingredients for Portuguese Baked Eggs With Chorizo And Ricotta
- 2 tablespoons Olive Oil
- 8 ounces Spanish Chorizo, crumbled
- 1 Red Bell Pepper, chopped
- 1-2 Serrano Peppers, minced
- ½ medium Onion, chopped
- 2 Garlic Cloves, minced
- 1 teaspoon Chili Powder
- ½ teaspoon Smoked Paprika
- 1 teaspoon dried Thyme
- 2 Bay Leaves
- 1 (14.5 ounce) can Diced Fire Roasted Tomatoes, undrained
- ½ cup Fresh Basil Leaf, chopped
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- 1 ½ cups Ricotta Cheese
- 6 large Eggs
- 1 cup shredded Sharp White Cheddar Cheese
- ¼ cup grated Parmesan Cheese
- Crusty Bread, for serving
- Cooking spray, for greasing
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Portuguese Baked Eggs With Chorizo And Ricotta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Portuguese Baked Eggs With Chorizo And Ricotta
- Adjust oven rack to the lower-middle position and preheat to 375°F (190°C).
- **Prepare the Spicy Chorizo Sauce:**
- Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat.
- Add 8 ounces of chorizo, crumbled, and cook, stirring frequently, until the fat is rendered and the chorizo is browned (about 3 minutes).
- Add 1 bell pepper (any color), chopped; 1-2 serrano peppers, minced (remove seeds for less heat); ½ medium onion, chopped; and 2 cloves garlic, minced.
- Cook, stirring often, until vegetables are softened (5-7 minutes).
- Stir in 1 teaspoon chili powder, ½ teaspoon paprika, 1 teaspoon dried thyme, and 2 bay leaves.
- Cook for 30 seconds, until fragrant.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, and ½ cup fresh basil, chopped.
- Season generously with salt and pepper.
- Reduce heat to low, and simmer for 20-25 minutes, stirring occasionally.
- Remove and discard the thyme and bay leaves.
- (Optional: Cool completely and refrigerate the sauce for up to 1 day. Reheat gently before proceeding.)
- **Assemble and Bake:**
- Lightly grease a 13x9-inch baking dish with cooking spray.
- Spread the chorizo sauce evenly in the dish, creating 6 indentations for the eggs.
- Spoon 1/4 cup of ricotta cheese into each indentation.
- Crack one large egg into each indentation.
- Sprinkle generously with 1 cup shredded cheddar cheese and ¼ cup grated Parmesan cheese.
- Season with salt and pepper to taste.
- Bake for 15-20 minutes, or until the eggs are set to your liking and the cheese is melted and bubbly.
- Remove from oven and serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
33g
Fat
55g
Carbs
35g
