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Bloody mary eggs



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


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.  


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