Portuguese Baked Eggs
Calories 489 (20% from fat)
Fat 11 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 206 mg.
Sodium 915 mg.
Carb. 40 gram
Fiber 5.8 gram
Sugar 7.8 gram
Sugar Alcohol 0 gram
Protein 31 gram
1/2 Tbsp. olive oil
3 bell peppers, thinly sliced
1 medium (1 cup) red onion, chopped
2 medium beefsteak tomatoes, cut into wedges
8 garlic cloves (8 tsp.), thinly sliced
1 jalapeno with seeds, halved lengthwise
1/4 cup fresh basil leaves, chopped
2 Tbsp. fresh oregano leaves, chopped
1.5 tsp. chili powder
1 tsp. paprika
1/4 tsp. salt
1/2 tsp. black pepper, ground
olive oil spray
1 cup fat free ricotta
6 large whole eggs
1 cup (about 4 oz.) fat free cheddar, shredded
1/4 cup (about 1 oz.) Parmesan, shredded
6 slices of 100% whole wheat bread, toasted
Eggs are usually thought of as a breakfast food. This recipe is a great breakfast or brunch, but it's also hearty enough to be served for dinner. The original version of this recipe appeared in Bon Appetit. We made some revisions to cut down on the fat and calories.
This recipe is higher in salt. If you're on a low sodium diet, you should consider another option.
1. Heat a large non-stick pan over medium heat. Then add the olive oil, bell peppers and onion to the pan. Stir occasionally until vegetables begin to soften and brown, about 10-12 minutes.
2. Reduce heat to medium-low and stir in the tomatoes, garlic, jalapeno, basil, oregano, chili powder and paprika. Stir occasionally and continue cooking for about 20-30 minutes, until the vegetables are very soft and the liquid is thickened. When finished, remove and toss the jalapeno and stir in the salt and pepper.
3. While vegetables are cooking, Pre-heat oven to 400 degrees Fahrenheit. Lightly coat a 13x9 baking dish with olive oil spray. Then pour the finished vegetable mixture into the baking dish.
4. Use the back of a serving spoon and make 6 evenly spaced depressions in the vegetable mixture. Divide the ricotta into 6 servings and place one in each depression. Then crack and place an egg on top of the ricotta, 1 in each depression. Finally, sprinkle the cheddar and Parmesan cheese evenly over everything.
5. Bake for 7-9 minutes, then rotate the dish and bake for another 7-9 minutes. It's finished when the egg whites are set but the yolk remains runny and the Parmesan is melted.
6. Serve with a slice of toast. The eggs will continue to cook so serve right away if you want soft eggs.
Yield: 6 Servings