Portuguese Baked Eggs

INGREDIENTS:

1/4 cup           Olive Oil

3 ea                  Bell Peppers, any color thinly sliced

1 md                Red Onion, thinly sliced

2 ea                  Beefsteak Tomatoes, cut into wedges

8 cloves          Garlic, thinly sliced

1 ea                   Jalapeno, with seeds (we prefer without), halved lengthwise

1/4 cup            Basil Leaves, fresh

2 Tbs                Oregano Leaves, fresh

1 1/2 tsp           Chili Powder

1 tsp                  Paprika

tt                       Salt and Black Pepper, freshly ground

1 cup                 Ricotta

6 lg                    Eggs

1 cup                  Sharp White Cheddar, grated

1/4 cup              Parmesan, grated

For Serving     Country-Style Bread

DIRECTIONS:

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, jalapeno, 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 jalapeno.

Preheat oven to 400 degrees. Transfer bell pepper mixture to a 13 x 9″ baking dish. Using the back of a spoon, make 6 evenly spaced divots in the 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 though 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 for eggs soft.)

DO AHEAD: Bell pepper mixture can be cooked one day ahead. Let cool; cover and chill.