|
|
|
1/4 c. olive oil
3 bell peppers (any color), thinly sliced
1 medium red onion, thinly sliced
2 beefsteak tomatoes (or 4 plum tomatoes) cut into wedges
8 garlic cloves, thinly sliced
1
jalapeño—with seeds—sliced lengthwise
1/4 c. fresh basil leaves
2 tblsp. fresh oregano leaves
1 1/2 tsp chili powder
1 tsp. paprika
2 tblsp. sour cream
1 c. ricotta
6 large eggs
1 c. grated white cheddar (about 1/4 c.)
1/4 grated Parmesan (about 1/4 c.)
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°. 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.)
NOTE: You can cook the bell pepper mixture 1 day ahead. Let
cool; cover and chill.
Source: Bon
Appétit
|
|
|
