Eggs Flamenco With Bloody Marys
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
48
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cloves
Garlic (smashed and chopped)8
Eggs2 tbsps
Chives (chopped fresh)2 tbsps
Horseradish1 tbsp
Worcestershire Sauce2 tsps
Sriracha2 tbsps
Sherry Vinegar1
VodkaDirections:
1
Watch how to make this recipe
2
Special equipment: four 6-inch wide flat ovenproof dishes, such as terra cotta cazuelas Coat a saucepan with olive oil, add the onions and bring to a medium heat
3
Season the onions with salt and sweat until the onions are soft and very aromatic, 7 to 8 minutes
4
Add the garlic and cook for 2 to 3 more minutes
5
Add the chorizo and pimenton and cook for another 2 to 3 minutes
6
Add the tomatoes and season with salt
7
Simmer for 15 to 20 minutes
8
Taste for seasoning and adjust, if needed
9
Preheat the oven to 400 degrees F
10
Oil the cazuelas
11
Fill each dish about halfway with the tomato sauce
12
Break 2 eggs into each dish and sprinkle with the manchego cheese
13
Place the cazuelas into the oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes
14
When the eggs are done, sprinkle with chives and serve with Bloody Marys
15
Eggselent! In a large pitcher, combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar
16
Stir well to combine
17
Add some celery salt to a small plate
18
Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt
19
Fill the glasses two-thirds of the way with ice cubes
20
Add 2 ounces vodka to each glass and then fill the rest of the way with the Bloody Mary mix
21
Stir to combine and garnish with celery stalks and olives