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Portuguese Style Baked Eggs. Spicy tomato and red pepper sauce, three cheeses, fresh herbs from foodiewithfamily.com
5 from 3 votes

Portuguese Style Baked Eggs

Portuguese Style Baked Eggs are high on the comfort food list; eggs baked over a bed of ricotta cheese in a spicy red pepper and tomato sauce. Adapted from and with thanks to BonAppetit.com
Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 331kcal
Author Rebecca Lindamood


  • 1/4 cup olive oil
  • 3 red bell peppers stem and seeds removed, thinly sliced
  • 1 large yellow or cooking onion peeled, halved, and thinly sliced
  • 10 cloves garlic peeled and thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon chili powder
  • 1 teaspoon smoked or 'regular' paprika
  • 2 whole jalapeno peppers washed and pierced several times with a sharp knife
  • 1 can fire roasted diced tomatoes 14.5 ounces
  • 1 can whole tomatoes in juice 28 ounces
  • 4 stems fresh basil with the leaves plus extra for garnish
  • 4 stems fresh oregano with the leaves plus extra for garnish
  • 6 large eggs
  • 3/4 cup ricotta cheese
  • 1 cup grated cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • kosher salt and black pepper

To Serve:

  • rustic bread drizzled with olive oil and toasted in a pan or on a grill

Optional for serving, but tasty:

  • kalamata or other good olives
  • fresh radishes with softened butter and sea salt
  • clementines or orange segments


  • Preheat oven to 400°F.
  • Heat the olive oil in a heavy, oven-safe skillet over medium low heat. Add the thinly sliced bell peppers and onions with a hearty pinch of salt and stir to evenly coat. Cook the onions and peppers gently for 6 to 8 minutes, or until the onions are semi-translucent and the peppers are starting to soften. Add the garlic cloves, crushed red pepper, chili powder, and paprika and stir, cooking until fragrant, about 1 minute. Add the jalapeno peppers, diced tomatoes, and the juice from the whole tomatoes. Use your hands to crush and pull apart the whole tomatoes over the pan, one at a time. Stir well. Add in the stems of fresh basil and oregano, press them into the sauce with a spoon, and bring the sauce to a simmer over medium heat. Allow the sauce to gently simmer for 20 to 30 minutes, or until it has thickened and the vegetables are all very soft. Taste test the sauce and adjust with kosher salt and black pepper as needed.
  • *If you do not have an oven safe skillet, this is the time to transfer the sauce to a 9-inch by 13-inch baking dish or individual baking dishes.
  • Use the back of a wooden spoon to make 6 indentations in your sauce. Into each indentation, dollop 2 tablespoons of ricotta cheese, pressing those into the indentation, too. On top of each ricotta nest, crack one egg. Sprinkle the cheddar and Parmesan cheeses evenly over the top and pop the pan into the preheated oven. Bake for 15 to 20 minutes, or until the sauce is very bubbly, the egg whites are set and yolks are cooked to your desired doneness (See Cook's Notes), and the cheese is melted and browned around the edges. Remove the pan from the oven and garnish with additional fresh basil and oregano leaves. Serve family style in the pan with a platter of fresh toast, a bowl of olives, fresh radishes, and some fruit.


Calories: 331kcal | Carbohydrates: 10g | Protein: 16g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 202mg | Sodium: 298mg | Potassium: 337mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3145IU | Vitamin C: 84.4mg | Calcium: 303mg | Iron: 2mg