Bon Appétit offers a meatless Monday recipe for Portuguese baked eggs on BonAppetit.com. The recipe calls for bell peppers, onion, tomatoes, garlic and jalapeno along with fresh basil, fresh oregano chili powder, and paprika. The eggs are topped with cheddar and Parmesan cheese and served with toasted bread.
Add 1/4 cup of olive oil to a heavy pot over medium heat. Cook 3 thinly sliced bell peppers and 1 thinly sliced medium onion about 10 to 12 minutes until softened. Add 2 beefsteak tomatoes cut into wedges, 8 thinly sliced garlic cloves, 1 halved jalapeno, 1/4 cup of fresh basil leaves and 2 tablespoons fresh oregano leaves. Season with 1 1/2 teaspoons of chili powder and 1 teaspoon of paprika. Cook over medium-low heat for 20 to 30 minutes until the vegetables are soft, and then discard the jalapeno, and season with salt and pepper.
Preheat an oven to 400 degrees Fahrenheit, and transfer the vegetables to a 13-by-9-inch baking dish. Make six indentations in the vegetables with a spoon, place a dollop of ricotta cheese into each indention, and crack an egg on top of each. Sprinkle 1 cup of grated sharp white cheddar cheese and 1/4 cup of grated Parmesan cheese on top of the eggs. Season with salt and pepper, and then bake for 15 to 18 minutes, rotating halfway through. Serve with toasted country-style bread.