One of the best breakfast egg recipes ever, is Portugal style baked eggs. In fact, this remarkable style of baked eggs makes a great brunch or dinner served with a side of salad and fresh bread. And for breakfast or brunch, serve the dish with your favorite type toasted bread.

Although, baked egg recipes come in many varieties, some recipes are just mediocre in flavor. Portugal style baked eggs are a great combination of rich texture, spice and ultimate goodness. Nestled in a bed of vegetables and creamy ricotta, these baked eggs are then topped with ample amounts of cheese that is soft in the center and lightly browns on the edges.

A baked eggs recipe is the perfect meal to prepare for guests or lazy weekends. And with Portugal style baked eggs; you can save time by making the sauce a day ahead. That way, you have more leisure time to spend with friends or family. In truth, breakfast egg recipes are a very simple dish to prepare that delivers a most impressive meal.

The best way to serve Portugal style baked eggs is right out of the oven. And if you prefer something less spicy, you can tone it down by removing the seeds and white membrane from the jalapeño. Portugal style baked eggs go well with toasted country style bread or English muffins that are nicely crisped.

Serves 6

  • Prep 30-40 min
  • Bake 15-20 min
  • Total time 45-60 min

Ingredients of the Portugal Style Baked Eggs

  • ¼ cup olive oil
  • 3 bell peppers, sliced thin
  • 1 medium red onion, sliced thin
  • 2 large tomatoes (beefsteak or other variety), cut into wedges
  • 8 garlic cloves, sliced thin
  • 1 jalapeño, with seeds, halved lengthwise
  • ¼ cup fresh basil leaves
  • 2 tablespoons fresh oregano leaves
  • 1½ teaspoons chili powder
  • 1 teaspoon paprika
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 1 cup ricotta
  • 6 large eggs
  • 1 cup sharp white cheddar (about 4 oz.), grated
  • ¼ cup Parmesan (about 1 oz.), grated
  • Toasted country-style bread

Best Cookware to Use

  • Large heavy pot
  • 13×9” baking dish
  • Wooden spoon


  1. In a large heavy pot, heat the oil over medium heat. Cook onions and bell peppers for 10-12 minutes or until softened and lightly browned. Stir occasionally.
  2. Mix in tomatoes, garlic, jalapeño, basil, oregano, chili powder and paprika to onion mixture. Lower heat to medium-low and cook for 20–30 minutes. Stir on occasion to prevent burning. The vegetables should be soft and the liquid thick. Season the mixture with salt and black pepper, to taste. Remove the jalapeño.
  3. Preheat oven to 400°F (205°C). Add the vegetable mixture to a 13×9” baking dish. Using the back of a wooden spoon, make 6 evenly spaced indentations in mixture. Into each hole, dollop 2 tablespoons of ricotta. On top of every ricotta case, crack 1 egg.

Sprinkle cheddar and Parmesan cheeses evenly over the top. Bake for 15-20 minutes or until the sauce is bubbly and the egg whites are set.  Halfway through baking, rotate the pan so the baked eggs are cooked evenly. If you like your eggs soft make sure to serve right away because the yolks will continue to cook as the dish sits. Serve hot with desired toasted bread.