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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 serving)
  • 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

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.