Portuguese Eggs

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Brunch is the best part of the weekend. We love to make some french pressed coffee to sip on as we make either a savory or sweet brunch. This weekend, we went with savory and oh boy was it the right call. Enjoy these baked eggs – so simple and so delicious.


  • ¼ cup olive oil
  • 1 red bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • beefsteak tomatoes, cut into wedges
  • 8 garlic cloves, thinly sliced
  • jalapeños, seeds removed, halved lengthwise
  • 1 cup fresh spinach
  • teaspoons chili powder
  • 1 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 6 large eggs
  • 1 cup grated sharp cheddar (about 4 oz.)
  • ¼ cup fresh basil leaves


  • Heat oil in a large heavy pot over medium heat. Add bell pepper and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
  • Add tomatoes, garlic, jalapeño, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; add spinach and season with salt and pepper. Discard jalapeños.
  • Preheat oven to 400°. Using the back of a spoon, make 6 evenly spaced divots in mixture and crack 1 egg into each. Top with cheddar cheese; season with salt and pepper. Bake, rotating dish halfway through, until egg whites are almost set but yolks are still runny, 15–18 minutes.
  • Garnish with fresh basil.

Psst. Leave out the cheese and this breakfast is paleo!

One thought on “Portuguese Eggs

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