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Portuguese Baked Eggs

Published on
October 8, 2026
Eggs baked in tomato sauce in a skillet

Eggs nestled into a soft, slow-cooked mix of peppers, onion and tomatoes make a hearty brunch, and with a green salad it works for dinner too. It's a good one for late summer, when peppers and tomatoes are piled high at the market.

Serves 6

Ingredients

  • 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, halved lengthwise (seeds left in)
  • 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 ounces)
  • ¼ cup grated Parmesan (about 1 ounce)
  • Toasted country-style bread, for serving

Instructions

  1. Warm the oil in a large heavy pot over medium heat. Add the peppers and onion and cook, stirring now and then, for 10 to 12 minutes, until soft and lightly browned.
  2. Stir in the tomatoes, garlic, jalapeño, basil, oregano, chili powder and paprika. Lower the heat to medium-low and cook, stirring occasionally, for 20 to 30 minutes, until the vegetables collapse and the juices thicken. Season with salt and pepper and fish out the jalapeño.
  3. Heat the oven to 400°F. Spread the pepper mixture in a 13-by-9-inch baking dish and press 6 evenly spaced wells into it with the back of a spoon.
  4. Add a spoonful of ricotta to each well and crack an egg on top. Scatter the cheddar and Parmesan over everything and season with salt and pepper.
  5. Bake for 15 to 20 minutes, turning the dish halfway through, until the cheese melts and the whites are nearly set but the yolks are still runny. Leave it in longer if you like firmer eggs.
  6. Serve right away with toast and a salad or steamed vegetables, since the yolks keep cooking as the dish sits.

Tips

  • Make the pepper mixture up to a day ahead. Cool it, cover and refrigerate until you're ready to bake.

Adapted from Kismet in Montpelier, Vermont, via Bon Appétit.