This is a great brunch to make for a crowd that ups the egg bake game. It's hearty and healthy at the same time. I served with crusty bread to sop up all the great pan sauces.
Ingredients:
1/4 olive oil
3 bell peppers, thinly sliced
1 medium red onion, thinly sliced
2 large tomatoes, cut into thin wedges
8 cloves garlic, minced
1 jalapeño, halved
1/4 cup fresh basil
2 tablespoons fresh oregano
1 1/2 teaspoons chili powder
1 teaspoon paprika
salt and pepper
1 cup ricotta
6 eggs
1 cup Sartori MontAmore, shredded
1/4 cup Sartori Parmesan, shredded
Preparation:
1. Heat olive oil in cast iron skillet over medium. Add peppers and red onion, sautéing until softened, about 15 minutes.
2. Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to the skillet. Cook until veggies are very soft and the liquid has thickened, about 20-30 minutes. Season with salt and pepper. Discard jalapeno halves.
3. Preheat oven to 400 degrees. Make 6 divots in the pepper mixture with the back of a spoon. Add a dollop of ricotta into each divot. Crake an egg into each divot on top of the ricotta. Season with salt and pepper. Top with shredded cheeses.
4. Bake skillet for about 15 minutes, until egg whites are set and cheese is melted. Serve warm with crusty bread!
Ingredients:
1/4 olive oil
3 bell peppers, thinly sliced
1 medium red onion, thinly sliced
2 large tomatoes, cut into thin wedges
8 cloves garlic, minced
1 jalapeño, halved
1/4 cup fresh basil
2 tablespoons fresh oregano
1 1/2 teaspoons chili powder
1 teaspoon paprika
salt and pepper
1 cup ricotta
6 eggs
1 cup Sartori MontAmore, shredded
1/4 cup Sartori Parmesan, shredded
Preparation:
1. Heat olive oil in cast iron skillet over medium. Add peppers and red onion, sautéing until softened, about 15 minutes.
2. Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to the skillet. Cook until veggies are very soft and the liquid has thickened, about 20-30 minutes. Season with salt and pepper. Discard jalapeno halves.
3. Preheat oven to 400 degrees. Make 6 divots in the pepper mixture with the back of a spoon. Add a dollop of ricotta into each divot. Crake an egg into each divot on top of the ricotta. Season with salt and pepper. Top with shredded cheeses.
4. Bake skillet for about 15 minutes, until egg whites are set and cheese is melted. Serve warm with crusty bread!