Traditional Portuguese eggs are slowly baked in a deep skillet, allowing the dish to develop into a casserole.  However, I’m in Korea and don’t have an oven…or a deep skillet.  I was perusing recipes online and, after seeing a photo of this dish, I was determined to give it a stove-top go anyhow.  Although nowhere near casserole-esque, it was a sure success for a late-night dinner.  For a hearty and delicious taste of Tuga cuisine, check out the recipe below.  Enjoy!

Prep time: 5 to 10 minutes

Cook time: about 1 hour


  • 1 17 oz/500 g jar of tomato sauce, or several large tomatoes, wedged
  • 1 large onion, thinly sliced
  • handful of cherry tomatoes, halved
  • 3 or 4 eggs
  • 1/2 c fresh basil leaves
  • 2 bell peppers
  • 6 garlic cloves
  • several dollops of ricotta
  • 3.5 oz/100 g cheddar cheese, grated
  • 3 tbsp olive olive
  • 1 chili, finely diced (more for more heat)
  • 1 tbsp oregano
  • salt and pepper to taste


  • 1/2 liter of milk
  • 2 lemons, freshly squeezed


Pour 1 liter of milk into a pot, and bring to a light boil over medium heat, stirring frequently.  When it begins to bubble, remove from heat and stir in the fresh lemon juice.  If you want, you can spice up the cheese with seasonings of your choice.  Set aside and allow to rest for 10 minutes.  Using a cheese cloth (or something similar), drain the mixture- you’re left with delicious ricotta.

Heat olive oil in a large skillet.  Add peppers and onions, cooking over medium heat for about 10 minutes.  Then add garlic, chili, tomatoes (and/or sauce), and herbs.  Reduce to heat to a simmer and leave to cook for at least 40 minutes.  I also partially covered the cooking mixture- partially because I didn’t have a top that fit properly.  Once the vegetable mixture has reduced to a very thick sauce that has molded to the sides of the pan, sprinkle a bit of the grated cheese on top.  Next, add a few dollops of ricotta with enough space in between each for a broken egg.  Crack an egg into the slots and allow to cook for a few minutes.  The eggs will continue to cook even after removed from the heat, so just watch until you’ve achieved your desired egg consistency.  Serve hot with crunchy bread, crostini, or just eat out of the pan with spoons.  I also garnished with a few fresh rosemary sprigs from my new window plant.  Enjoy!

Yields 4 servings