The Portuguese spice called piri piri has taken quite the country quite well – and it’s just as well, because I quite adore the spice! This Portuguese egg dish is their take on Shakshouka, but includes peppers, ricotta, lots of chilies and jalapenos. The most unique addition is that of fresh dill – which is seasonal, so I used dried dill instead. This baked-eggs version works well for a quick dinner routine, with a fairly therapeutic cooking style and delightful aromas that could possible harass the most impatient ones. And the beauty is that it can count as a low-carb, high protein dish.
If you are wary of eggs, go ahead and add in strips of tofu or paneer.
Expect a ‘part deux’ recipe when fresh dill is in season!
Dill = suva ni bhaji