Spicy Cheesy Italian Baked Eggs

15m
Prep Time

45m
Cook Time

1h
Ready In

Recipe: #22924

February 20, 2016

Categories: Breakfast, Eggs, Brunch, Oven Bake, Gluten-Free, Low Cholesterol, Vegetarian, Canned Tomatoes, Spicy, Kosher Dairy, more

recipe by:
Chaz

"Don't be fooled by the list of ingredients, they are probably sitting in your fridge and cupboard at this moment. This is an easy dish to make but has an enormously impressive payoff. Baked eggs might just be the most ultimate weekend brunch, this has it all, salt, fat, and comfort!"

Original is 3 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (841.4 g)
Calories 548.9
Total Fat - 26.4 g
Saturated Fat - 12.5 g
Cholesterol - 458.8 mg
Sodium - 780.9 mg
Total Carbohydrate - 39.2 g
Dietary Fiber - 11.1 g
Sugars - 21.9 g
Protein - 41.6 g
Calcium - 838.5 mg
Iron - 4.9 mg
Vitamin C - 303 mg
Thiamin - 0.4 mg

Step 1

Preheat oven to 400°F.

Step 2

Heat some olive oil in a cast-iron skillet or 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.

Step 3

Add the garlic cloves, crushed red pepper, chili powder, and paprika and stir, cooking until fragrant, about 1 minute.

Step 4

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.

Step 5

*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.

Step 6

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 and the cheese is melted and browned around the edges.