Spicy Bloody Mary Poached Eggs with Crunchy Croutons

Name: Spicy Bloody Mary Poached Eggs with Crunchy Croutons
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 8 eggs; 2 red onions; 2 red bell peppers; 1 celery stick; 2 large garlic cloves; 3 red chillies; 2 slice stale sourdough or ciabatta; 2 can canned chopped tomatoes; 150 g Greek-style yogurt; 3 tbsp olive oil; 0.5 piece lemon or lime juice; 1 tbsp red wine vinegar; 1 tbsp sugar; 1 splash vodka; 5-10 dash Tabasco sauce; 1 drizzle extra virgin olive oil

A bold and fiery twist on shakshuka, these Bloody Mary-inspired eggs feature a rich tomato sauce spiked with Tabasco and vodka. Served with tangy pickled onions and golden, crunchy croutons, it's the ultimate brunch showstopper.

Servings4 Portions

Prep Time20 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

eggs
8
red onions
2
red bell peppers
2
celery stick
1
large garlic cloves
2
red chillies
3
stale sourdough or ciabatta
2 slice
canned chopped tomatoes
2 can
Greek-style yogurt
150 g
olive oil
3 tbsp
lemon or lime juice
0.5 piece
red wine vinegar
1 tbsp
sugar
1 tbsp
vodka
1 splash
Tabasco sauce
5 dash
extra virgin olive oil
1 drizzle

Step-by-Step Instructions

Prepare the pickled onions: Separate the rings of one sliced red onion and place them in a small bowl. Add the lemon or lime juice, a pinch of salt, a pinch of sugar, and the vodka (if using). Toss well and leave to pickle for at least 30 minutes until the onions soften and turn a vibrant pink.

In a large, deep frying pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped red onion and chopped celery. Cook for 5–8 minutes, stirring occasionally, until the vegetables are softened and translucent.

Stir in the chopped garlic and sliced red peppers, allowing them to sizzle for a few minutes. Pour in the canned chopped tomatoes and add the red wine vinegar, 1 tablespoon of sugar, and a generous seasoning of salt and pepper. Pierce each whole red chilli a few times with a knife and add them to the pan. Cover with a lid, reduce the heat, and simmer gently for 20 minutes.

While the sauce simmers, prepare the croutons. Toss the chunks of stale bread in a bowl with the remaining tablespoon of olive oil and some cracked black pepper. Spread them on a baking tray and bake at 180°C (160°C fan/gas 4) or in an air fryer for 10 minutes, tossing halfway through, until golden and crunchy.