Open Arms of Minnesota

Weekly Recipe #210: Portuguese Baked Eggs

by Brooke Steigauf, Dietetic Intern [University of Minnesota Medical Center – Fairview]

Photo credit: James/Flickr

Two words make my heart skip a beat: Sunday brunch. Brunch is the all-inclusive, anything goes meal that includes eggs, meats, veggies, breads, hot sauce, and a drink! Is there anything better? I think not.

I found this recipe on a hunt for new brunch dishes and it is one for the books. I can’t vouch for its authenticity, as I have never been to Portugal, but I want to go now!

This recipe will set you up for a good day. Eggs and cheese are a great sources of protein and fat. Tomatoes provide vitamin C and antioxidants to boost your immune system. Adding spices like jalapeño, oregano, and chili powder are excellent for bold flavors without excess sodium.

Portuguese Baked Eggs

Adapted from Bon Appétit

(Serves: about 6)

Ingredients:

  • ¼ cup olive oil
  • 3 bell peppers, 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
  • 1 bay leaf
  • ¼ cup fresh basil leaves
  • 2 tbsp. fresh oregano leaves
  • 1½ tsp. chili powder
  • 1 tsp. Hungarian sweet paprika
  • Salt and freshly ground black pepper
  • 1 cup ricotta or goat cheese
  • 6 large eggs
  • 1/2 cup sharp white cheddar, grated
  • ¼ cup Parmesan (about 1 oz.), grated
  • Toasted country-style bread (for serving)

Directions:

  1. Preheat oven to 400 degrees.
  2. Heat oil in a large heavy pot over medium heat.
  3. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
  4. 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 and bay leaf.
  5. Transfer bell pepper mixture to a 13×9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture.
  6. Spoon a dollop of ricotta or goat cheese into each divot, then crack 1 egg into each.
  7. 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.
  8. Serve baked eggs with toast. Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.

Nutritional Information:

Per serving: 300 calories, 27 g total fat (9 g saturated fat), 260 mg cholesterol, 14 g carbohydrates, 0 g added sugar, 9 g fiber, 19 g protein, 410 mg sodium

More from Open Arms

June Pop Up Dinner Graphic

Pop-Up Dinner, June ’24

Summer Breeze, June Pop-Up Dinner Set For July 18 in Minneapolis Immerse yourself in the tastes of summer at our “Summer Breeze” Pop-Up Dinner set for Thursday, July 18 at 6:30 p.m. in the Minneapolis Kitchen and Campus! Throughout the year, Open Arms has been your go-to destination for intimate, multi-course

Read More »

Moveable Feast 2024: What To Know Before You Go

Attending Moveable Feast? Here’s What yOU Need to Know We can’t wait to welcome all of our Nouveau Bohemian guests to the 20th Annual Moveable Feast – Paris Est Une Fete! Held at the Minneapolis Event Centers (MEC) on Thursday, May 16 from 5-10 p.m., Open Arms’ largest annual event

Read More »

Great Minnesota Bake Sale

Open Arms Announces Plans For Inaugural “Great Minnesota Bake Sale” WHAT: The Great Minnesota Bake Sale WHEN: June 23 – 29, 2024 WHERE: At participating “Bake Sale” locations throughout the Twin Cities Metro HOW: Starting June 1, Open Arms will launch an extensive marketing

Read More »
End Of Year Giving Graphic

Your Gift Will Help Us Serve More Clients!

Together we can continue to meet the increased demand for medically tailored meals with your support! We hope you think of us as you consider your year-end giving. Your donation is a gift of care, compassion, and encouragement!