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One-Pan Tomato-Ricotta Baked Eggs

Here's how you make One-Pan Tomato-Ricotta Baked Eggs
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  • Servings: 3
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • 3 tablespoons olive oil
  • 18 ounces bell peppers (3 pepper, any color, thinly-sliced)
  • 1 medium red onion, thinly-sliced
  • 1 can (15 ounce) tomatoes, diced
  • 4 cloves garlic, thinly-sliced
  • 1 jalapeño pepper (seeded, halved lengthwise)
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons fresh oregano
  • 1 1/2 teaspoons chili powder
  • 1 tablespoon paprika
  • Salt and pepper, to taste
  • 8 ounces ricotta cheese (1 cup)
  • 6 large eggs
  • 1/2 cup mozzarella cheese, shredded (or sharp cheddar, if you prefer)
  • 1/4 cup Parmesan cheese, shredded
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven to 400 degrees.

  • Step 2: In a large oven-safe sauté pan, heat the oil over medium heat. Add the peppers and onions, and cook, stirring occasionally, for 10 to 12 minutes, until softened and browned. Add the tomatoes, garlic, jalapeño, basil, oregano, chili powder and paprika.

  • Step 3: Reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes, until the vegetables are very soft and the liquid is thickened.

  • Step 4: Season with salt and pepper. Remove and discard the jalapeño.

  • Step 5: Using the back of a spoon, make 6 evenly-spaced holes in the mixture. Spoon ricotta into the holes and flatten the ricotta. Crack an egg on top of each filled hole.

  • Step 6: Top with the mozzarella and Parmesan cheese, and season with salt and pepper.

  • Step 7: Bake for 15 to 18 minutes, rotating halfway through, until the cheese has melted, the egg whites have set and the yolks are still runny.

  • Step 8: Serve immediately for soft eggs, as they will continue to cook in the pan. Enjoy with toast.

We hope you enjoy this recipe!

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