Baked Eggs

My friend Wuen has a gift for throwing the best brunches and dinner parties. She can whip up the most delicious dishes with the simplest ingredients. Every morsel tastes complex and beautifully spiced. At one of her brunches, Wuen made the best baked eggs I’ve ever tasted. It’s sweet, savory, spicy and very very cheesy! It’s like having an eggy, cheesy ratatouille for brunch! If time is a factor, you may saute the vegetables the day before and then bake it with the eggs and cheese the next morning.

Enjoy this comforting dish on a lazy weekend with your friends and family.

Baked Eggs Recipe

Serves 4

Ingredients:

• ¼ cup olive oil
• 2 large red onions, thinly sliced
• 5 red bell peppers, seeded and thinly sliced
• 12 cloves garlic, peeled and thinly sliced
• 6 tomatoes, sliced into quarters
• ¼ cup fresh basil leaves, chopped
• 2 jalapeños, halved with seeds
• 1 teaspoon paprika, or to taste
• 1 teaspoon cayenne pepper, or to taste
• Salt & pepper to taste
• 1 cup ricotta cheese (or marscapone)
• ½ cup shredded cheddar & parmigiana mix

Method:

In a large pan, sauté the red onions and red bell peppers over medium heat until the onions and peppers are soft and a little browned.

Add the garlic slices, tomatoes, basil, jalapeños, paprika, cayenne pepper, and salt and pepper into the pan. Sauté until the vegetables are soft and the sauce has thickened.

Preheat the oven at 400℉ (205℃). Place the thickened sauce in a medium sized deep baking pan. Make 4 wells in the sauce and put a dollop of ricotta cheese in each well.

Crack an egg in each well and cover the entire pan with shredded cheddar and parmigiana.

Bake in the oven for 15 to 18 minutes until the cheese is melted and the whites are almost set while the yolks are runny. Enjoy while it’s hot with toast or crusty bread. Mimosas are optional!