Portuguese Baked Eggs with Chorizo and Ricotta
Indulge in the bold, comforting flavors of Portuguese Baked Eggs with Chorizo and Ricotta, a one-skillet dish that's perfect for breakfast, brunch, or even dinner. This hearty recipe pairs smoky chorizo with a medley of sautéed vegetables, including sweet red bell peppers and tender onions, all simmered in a luscious tomato sauce infused with paprika and crushed red pepper flakes. Creamy dollops of ricotta and perfectly baked eggs take center stage as they bake to silky perfection in the oven. A garnish of fresh parsley adds a bright finish, while crusty bread serves as the ideal accompaniment for dipping into the rich, savory sauce. Ready in just 40 minutes, this easy, versatile dish is a flavor-packed showstopper for any table—whether you're hosting guests or enjoying a cozy meal at home.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 ounces chorizo sausage
- 1 medium yellow onion
- 1 medium red bell pepper
- 3 cloves garlic
- 14 ounces canned diced tomatoes
- 1 teaspoon paprika
- 0.5 teaspoons crushed red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup ricotta cheese
- 4 large eggs
- 2 tablespoons fresh parsley
- 1 loaf crusty bread
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat.
Slice the chorizo into thin rounds and sauté in the skillet for about 3-4 minutes until lightly browned. Remove the chorizo from the skillet and set aside.
Finely chop the yellow onion, dice the red bell pepper, and mince the garlic. Add the onion and bell pepper to the skillet and cook for 4-5 minutes until softened. Stir in the garlic and cook for another 1 minute.
Pour the canned diced tomatoes into the skillet and stir in the paprika, crushed red pepper flakes, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the cooked chorizo to the skillet, mixing it into the tomato sauce evenly.
Using a spoon, create 4 small wells in the sauce. Carefully spoon a dollop of ricotta cheese into each well, then crack an egg on top of each ricotta mound.
Transfer the skillet to the preheated oven and bake for 7-10 minutes, or until the egg whites are set but the yolks remain slightly runny. (Bake longer if you prefer fully set yolks.)
Remove the skillet from the oven and garnish with freshly chopped parsley.
Serve immediately with slices of crusty bread for dipping into the rich sauce and gooey eggs.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 247 mg | 19% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
