Sunday Supper: Portuguese Baked Eggs With Chorizo and Ricotta
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
This dish was inspired by a Bon Appétit recipe cooked in a cast iron skillet, but I like to give mine a boost with some smoky Spanish chorizo. Left to simmer so the flavors can meld, the bold pepper and tomato sauce forms the foundation for an oven-baked meal starring eggs atop ricotta. If you're feeling extra-ambitious, consider making the ricotta from scratch. Otherwise, use the real-deal kind you find at an Italian deli—it's drier and more crumbly that supermarket standbys.
Be forewarned that the sauce is spicy; if you're sensitive to heat, then remove the seeds from the serranos or use a single jalapeño (again, with seeds removed) in their place. You can also cut back on the smoked paprika or look for a sweet version instead of a picante variety. Either way, you should feel free to make the sauce up to a day in advance. Store it in the refrigerator, but be sure to warm it before proceeding to the next steps—otherwise, the eggs will take too long to cook.
Do these eggs work for brunch, too? You bet. But they're prefect for a cozy dinner. Just add some crusty bread and a crisp, green salad in an acidic vinaigrette and you're golden.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.