portugal

Luiz de Camoes is Portugal’s greatest poet, whose works have been compared to those of Shakespeare and Dante.

Portuguese Baked Eggs

This standout, classic one-pan dish is as simple as it gets. Its rich, gorgeous colors, smoky heat and depth of flavor make this perfect to serve any time of day…and a wonderful definition of how it feels to be in Portugal ~ including the staggering Azores Islands which mimic Hawaii like none other.

(“continued on pg. 14 — for easy links to the Azores and Portugal.)

Ingredients

½ cup olive oil

1 cup tomato sauce or cooked salsa

1 onion

1 bell pepper yellow, or other

½ jalapeño pepper, sliced extremely thinly into rings for the top

1 tomatoes, sliced in half, then thinly sliced

6 large garlic cloves

½ cup fresh basil leaves (divide evenly for the sauce and for decorating the top)

1 Tbsp. fresh or dried oregano

1 tsp. chili powder

1 tsp. smoked paprika

Salt & black pepper to taste

4-6 Tbsp ricotta or cream cheese

4-6 large eggs

½ cup grated white cheddar

¼ cup grated Parmesan method servings 4 - 6

1. Preheat oven to 400° F.

2. Thinly slice the vegetables. Chop the herbs; reserve small basi l leaves for the top.

3. In a large cast iron pan, heat oil.

4. Cook the veggies while stirring over medium heat for 10 minutes or until softened.

5. Add the sauce/salsa, then the spices and herbs. Stir. Reduce heat and simmer for 20 minutes.

6. Use the back of a tablespoon, leaving divots spaced evenly, fill eac h with ricotta cheese.

7. Carefully place an egg on top of each ricotta cheese-filled divot.

8. Surround the tops of the eggs with the shredded cheese blend. Tr y leaving most of the yolks exposed for beauty.

9. Garnish with basil leaves and jalapeno slices. Sprinkle generously with black pepper.

10. Bake for 7 minutes.

11. Using caution: rotate the pan and return to the oven for 7 more minutes. There will be carryover cooking; remove well before the yolks cook fully through.

12. Serve with crunchy toast and a tropical fruit platter. Epic. Exotic. Entertaining. (Just like Life Recipe Magazine!)