Portuguese Baked Eggs

I wasn't really sure what to expect from this dish. But I was intrigued.

I started by slicing red & green bell peppers and a red onion. Saute them in a pan with some olive oil and salt & pepper.

Cook them down for about 10-12 minutes over medium heat until they are soft, and the onions are just beginning to brown.

The recipe called for wedges of "beefsteak tomatoes" but we felt the larger tomatoes haven't been very good this time of year.  So we used these bright cherry tomatoes.

Next comes the fun part. Add garlic, jalapeno peppers, basil, oregano, chili powder, paprika, and salt & pepper. For the exact recipe, check out Bon Apetit magazine. But let me tell you, it smells amazing.  If you ever happen to be in Montpelier, Vt (which I never have), the recipe is credited to "Kismet" restaurant.

Reduce the heat to medium-low and simmer for 20 minutes until everything is really soft.

Spread it all out in a casserole dish and make six wells with the back of a large spoon. Scoop in some ricotta cheese and make little nests (get it? nests for eggs?) and carefully crack an egg into each one.

Cover all of them with sharp cheddar and Parmesan cheeses.  Bake it until the cheese is melted and the egg whites are almost set (rotating half way through).  This could take 15-18 minutes.

In full disclosure, I baked mine a little too long and the yolks set up.  They should be runny when you cut into them.  And they will continue to cook in the the pan. So be sure to serve them right away.

All wasn't lost, though. Because there was still those super-seasoned, soft peppers & onions. The rich gooey cheeses are a great touch too. And the tomatoes add some sweetness and acidity.  If only I had a nice runny egg yolk to pull the whole thing together with some buttery toast!  But it was still really good.

(Good news: you can always reheat it with a fried egg.)