Portuguese Baked Eggs Recipes

SALT COD, ONIONS AND POTATOES: BACALHAU A GOMES DE SA

Steps:

• Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain.
• Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes.
• Preheat the oven to 350 degrees F.
• Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper.
• Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

PORTUGUESE EGG PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter, egg yolks and egg white until smooth. Set aside.
• In a small saucepan, heat 1 cup sugar and 1/4 cup water over low heat, stirring occasionally, until sugar is melted and golden. Pour into a 2 quart baking dish and turn to coat bottom and sides of dish with the caramel.
• In another small saucepan, combine 1 1/3 cups sugar, 1/2 cup water, cinnamon stick and lemon peel. Bring to a boil and let boil for 2 minutes. Remove from heat, remove cinnamon stick and lemon peel. Beat syrup, a little at a time, into egg mixture. Pour into caramel-coated dish.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven one hour, until set. Cover the dish part way through cooking if pudding begins to brown. Let cool completely. Invert on a serving dish.

PORTUGUESE BAKED EGGS

Steps:

• Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10-12 minutes.
• 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.
• Preheat oven to 400°F. Transfer bell pepper mixture to a 13x9" baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. 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.
• Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
• DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.

PORTUGUESE BAKED EGGS WITH CHORIZO AND RICOTTA

Steps:

• Adjust rack to lower-middle position. Preheat oven to 375 degrees F.
• SAUCE.
• Heat olive oil over medium-high heat. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes.
• Add bell peppers and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5-7 minutes.
• Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds.
• Add tomatoes and basil. Season with salt and pepper to taste.
• Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes.
• Discard thyme and bay leaves. This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps.
• EGGS AND CHEESE.
• Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs.
• Evenly top divots with ricotta and crack an egg on top of each one.
• Sprinkle cheddar and Parmesan cheeses on top. Season with salt and pepper to taste. Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes.
• Remove from oven and serve immediately with bread.