This tangy brunch dish will become a new weekend favorite!
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:
- In a medium pot combine diced vegetables and cover with remaining ingredients. Stir to combine.
- Bring mixture to a slight simmer and cook for 3 minutes. When vegetables are completely tender but not overcooked, remove pot from the heat.
- Using a strainer separate the liquid from the vegetables. Pack away the liquid, this can be reused.
- Cover and chill the pickled vegetables.
Serve toasted cornbread topped with two eggs and tomato sauce. Then garnish with chopped pickled vegetables.