Portuguese Baked Eggs

Ingredients :

SERVINGS: 6

¼ cup olive oil
3 bell peppers, any color, thinly sliced
1 medium red onion, thinly sliced
2 beefsteak tomatoes, cut into wedges
8 garlic cloves, thinly sliced
1 jalapeño, with seeds, halved lengthwise
¼ cup fresh basil leaves
2 tablespoons fresh oregano leaves
1½ teaspoons chili powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1 cup ricotta
6 large eggs
1 cup grated sharp white cheddar (about 4 oz.)
¼ cup grated Parmesan (about 1 oz.)
Toasted country-style bread (for serving)


Preparation :

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°. 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.

Dark Chocolate Pudding with Pretzels

Ingredients

SERVINGS: 6

• 1 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder, preferably Dutch-process
• ¼ teaspoon kosher salt
• 4 large egg yolks
• 2 cups whole milk
• 1 cup heavy cream
• ½ vanilla bean, split lengthwise
• 6 ounces bittersweet chocolate, melted, slightly cooled
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• Whipped cream and chopped pretzels (for serving)
  
  

  Preparation

  • Whisk sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk egg yolks, milk, and cream in a large bowl; scrape in vanilla seeds and add pod. Gradually whisk milk mixture into dry ingredients, whisking until smooth.
  • Bring mixture to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking, whisking, until mixture is thick enough to coat a spoon, about 4 minutes. Remove from heat and whisk in chocolate, butter, and vanilla extract (mixture will thicken). Strain through a fine-mesh sieve into another large bowl.
  • Divide pudding among small jars or bowls. Press plastic wrap directly onto surface of pudding; chill at least 4 hours.
  • Top pudding with whipped cream and pretzels just before serving.
  • Do Ahead: Pudding can be made 3 days ahead. Keep chilled.

Butter-Basted Halibut Steaks with Capers

Ingredients

SERVINGS: 4

• 2 14–16-oz. bone-in halibut steaks (1”–1¼” thick)
• Kosher salt and coarsely ground black pepper
• 2 tablespoons vegetable oil
• ¼ cup (½ stick) unsalted butter
• 4 sprigs thyme
• 2 cloves garlic peeled, crushed
• 3 tablespoons drained capers
  
  

  Preparation

  Also Try It With:

  • Arctic char, monkfish, or salmon steaks

  Instructions

  • Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
  • Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
  • Divide halibut among plates and spoon butter sauce over.