Step 1

Preheat oven to 400°F. Prepare the ingredients.

Step 2

Add oil to a large skillet over medium heat. Once hot, add bell peppers and onions. Cook until the onions are slightly soft for about 6 to 7 minutes

Step 3

Add garlic cloves, crushed red pepper, chili powder, and paprika, stirring for about 1 minute.

Step 4

Add jalapeno peppers, diced tomatoes, and the juice from the whole tomatoes.

Step 5

Crush the canned tomatoes and add them to the skillet.

Step 6

Then add fresh basil and oregano to the skillet and mix well. Bring the sauce to a simmer over medium heat, then let the sauce gently simmer for about 20 minutes, or until it has thickened. Season with salt and pepper to taste.

Step 7

Transfer the sauce to a large baking dish, and use the back of a wooden spoon to make 6 indentations on the surface of your sauce.

Step 8

Add 2 tablespoons of ricotta cheese into each indentation. Then add one egg on top of the ricotta cheese.

Step 9

Sprinkle cheddar and Parmesan cheeses on top of the eggs.

Step 10

Bake for 15 to 20 minutes, or until the eggs are cooked and the cheese is melted.

Step 11

Remove from the oven and garnish with more herbs. Serve and enjoy!