Portuguese Baked Eggs With Chorizo and Ricotta

Entered for safe-keeping, from Jennifer Olvera for Serious Eats blog. More at http://ift.tt/1hFw2wJ. Buy your ricotta at an Italian deli if you can. The sauce is very spicy; if you want to tone it down, remove the seeds and white membrane from the serranos or use a single jalapeno (also with seeds removed). The sauce may be made up to 1 day in advance; store it in the refrigerator, but be sure to warm it before proceeding with the recipe. These are perfect for brunch or for a dinner with crusty bread and a crisp green salad in a acidic vinaigrette. -- posted by KateL



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