Spicy Bloody Mary eggs with crunchy croutons

Name: Spicy Bloody Mary eggs with crunchy croutons
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 2 red onions 1 sliced into rings; 1 juice of ½ lemon or lime; 1 tbsp sugar plus a pinch; 1 splash of vodka; 3 tbsp olive oil; 1 stick celery finely chopped; 2 large garlic cloves chopped; 1 2 red peppers sliced; 1 2 x 400g cans chopped tomatoes; 1 tbsp red wine vinegar; 1 3 red chillies; 1 2 chunky slices of stale bread such as sourdough or ciabatta; 1 5-10 shakes of tabasco to taste; 1 8 eggs; 150 g greek-style yogurt; 1 drizzle of extra virgin olive oil to serve

Prep: 20 minsCook: 35 mins

Prep

20 mins

Cook

35 mins

Servings

Difficulty

Medium

VegetarianNut-Free

(0)

This is my go to dish when I want something that feels fancy but comes together in less than an hour. Poached eggs nestle into a vibrant, spicy tomato sauce infused with vodka and plenty of heat, then topped with crispy homemade croutons that add the perfect textural contrast. Red peppers are absolutely packed with vitamin C, which is brilliant for your immune system, and the whole thing costs very little to make since you're probably already stocking most of these ingredients. It's the kind of meal that impresses without demanding hours in the kitchen, perfect for a leisurely brunch or a casual dinner with friends.

Ella x

Ingredients

Servings:

12 red onions 1 sliced into rings(1 finely chopped)
1juice of ½ lemon or lime
1 tbspsugar plus a pinch
1splash of vodka(optional)
3 tbspolive oil
1 stickcelery finely chopped(plus leaves to garnish)
2 largegarlic cloves chopped
12 red peppers sliced
12 x 400g cans chopped tomatoes
1 tbspred wine vinegar
13 red chillies
12 chunky slices of stale bread such as sourdough or ciabatta(torn into chunks)
15-10 shakes of tabasco to taste
18 eggs
150 ggreek-style yogurt
1drizzle of extra virgin olive oil to serve

Detail level

Instructions

1
Separate the rings of the sliced onions and put in a bowl with the citrus juice, a good pinch each of salt and sugar, and the vodka, if using. Leave to pickle for at least 30 mins until softened and pink. Will keep chilled for two weeks.
2
Meanwhile heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. Cook the chopped onion and celery for 5-8 mins until softened and translucent.
3
Stir in the garlic and peppers, and sizzle for a few minutes. Add the tomatoes, vinegar, 1 tbsp sugar and some seasoning. Pierce each chilli a few times with the tip of a knife, add to the sauce, put the lid on and reduce the heat. Leave to simmer gently for 20 mins.
4
Meanwhile, toss the chunks of bread in a bowl with the remaining oil and some freshly cracked black pepper. Tip onto a baking tray and bake in the oven or an air fryer for 10 mins at 180C/160C fan/gas 4, tossing halfway through cooking, until golden and crunchy.
5
Taste the sauce and adjust the seasoning, adding a few splashes of Tabasco to make it as spicy as you like – it should be thick and rich at this stage. Lift out the whole chillies using a slotted spoon, if you prefer.
6
Use a large spoon to create gaps in the sauce to drop the eggs into. Working one by one, crack an egg into a bowl then drop into a pocket in the sauce. Cover with a lid and leave to simmer gently for 3-5 mins until the egg whites are set and the yolks still runny.
7
To serve, spoon dollops of yogurt over the exposed areas of sauce and scatter with the croutons, pickled onions and celery leaves. Give the eggs a twist of pepper and a drizzle of extra virgin olive oil and serve.

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