Eggs Portugal Food

EGGS PORTUGAL

Steps:

• Cut each sausage in small chunks and brown. Cube bread and put into 9 x 13 greased baking dish. Top with cheese and sausage.
• Add eggs, milk and mushrooms and pour over casserole. Blend soup with mustard and vermouth and pour over top.
• Bake for 1 1/2 hours at 300°F. DON'T OVERBAKE!

EGGS PORTUGAL

Steps:

• Fry sauage.
• Grease 9 x 12 baking dish. Put bread on bottom. Add grated cheese, then sausage.
• Add milk to beaten eggs, salt, papper and mustard. Combine and pour over bread mixture. Put in frig overnight.
• Mix 1 can mushroom soup, drained mushrooms, and vermouth. Pour over 1st. mixture and bake at 350 for 1 hour.
• Enjoy!

EGGS PORTUGUESE STYLE

Steps:

• Heat oil in an oven-safe skillet (I use cast iron) over medium high heat. Add onion, bell pepper, garlic and zucchini. Cook 5 minutes, stirring occasionally. Reduce heat to medium low, cover, and cook an additional 5 minutes until zucchini is crisp tender. Add tomato sauce, parsley, basil, and oregano. Simmer, uncovered for 5 minutes until sauce thickens slightly.
• In a bowl, combine eggs, milk, salt and pepper. Whisk until blended. Pour over mixture in skillet. Cook until eggs are set, but still moist on top. Sprinkle cheese on top.
• Meanwhile, preheat broiler. Place skillet under broiler and broil until cheese melts, about 1 minute. Cut into wedges and serve.

PORTUGUESE BAKED EGGS

Steps:

• Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10-12 minutes.
• Add tomatoes, garlic, jalapeño, basil, oregano, 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; season with salt and pepper. Discard jalapeño.
• Preheat oven to 400°F. Transfer bell pepper mixture to a 13x9" baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15-18 minutes.
• Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
• DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.

EGGS PORTUGAL RECIPE

Steps:

• Cut the browned sausage in thirds. Cube the bread and place it in a 9x13 baking dish. Top with cheese and sausage. Mix together eggs, mustard, milk, and a dash of salt. Pour over casserole; cover with foil, and refridgerate overnight. The next morning mix together the soup, mushrooms, and dry vermouth. Pour this mixture over the casserole and bake at 300 for 1 1/2+ hours. Make sure eggs are not mushy, but the bread is not burnt.