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Bloody mary eggs

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Ingredients

Eggs and tomato sauce
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon capers
  • 1 tablespoon black olives, chopped
  • 1/2 cup chorizo, chopped
  • 2 garlic cloves, smashed
  • 1 cup tomato juice
  • 1 tablespoon chipotle in adobo, pureed
  • 2 tablespoons celery, fine chopped
  • 1/2 tablespoon horseradish, fresh grated
  • 1 tablespoon mild chili powder
  • 1 cup chopped tomatoes
  • salt and peper, to taste
  • 8 eggs
  • 4 pieces cornbread
  • For the pickled vegetables
  • 1/2 cup cauliflower, very small dice
  • 1/2 cup baby carrots, very small dice
  • 1/2 cup red pearl onions, small dice
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 2 teaspons salt
  • 1 tablespoon cloves
  • 1 teaspoon allspice, whole
  • 1 teaspoon ground ginger
  • 1 teaspoon pepper corn, cracked
  • Chef notes

    This tangy brunch dish will become a new weekend favorite!

    Preparation

    For the eggs and tomato sauce:

    In a dutch oven over medium heat place onions, garlic, celery and chorizo. Cook for 4 minutes. Sautee until the garlic begins to turn golden brown, being careful not to burn. Stir in chipotle, capers, black olives, tomato juice, chili powder, let simmer for 3 minutes. Season with salt and pepper, add horseradish and cook. Drop in 8 eggs into the sauce. Let simmer for 4 minutes.

    For the pickled vegetables: 

    1. In a medium pot combine diced vegetables and cover with remaining ingredients. Stir to combine.
    2. Bring mixture to a slight simmer and cook for 3 minutes. When vegetables are completely tender but not overcooked, remove pot from the heat.
    3. Using a strainer separate the liquid from the vegetables. Pack away the liquid, this can be reused.
    4. Cover and chill the pickled vegetables.  

    Assembly:

    Serve toasted cornbread topped with two eggs and tomato sauce. Then garnish with chopped pickled vegetables.