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: Serves 4
Ingredients: 2 red onions 1 sliced into rings, 1 finely chopped; juice of 1/2 lemon or lime; 1 tbsp sugar plus a pinch; splash of vodka (optional); 3 tbsp olive oil; 1 stick celery finely chopped, plus leaves to garnish; 2 large garlic cloves chopped; 2 red peppers sliced; 2 x 400g cans chopped tomatoes; 1 tbsp red wine vinegar; 3 red chillies; 2 chunky slices of stale bread such as sourdough or ciabatta, torn into chunks; 5-10 shakes of Tabasco to taste; 8 eggs; 150g Greek-style yogurt; drizzle of extra virgin olive oil to serve

⏱ 55 mins 🍽 Serves 4 ✅ Easy 🏷 Breakfast

This vibrant brunch dish features eggs gently baked in a rich, spiced tomato sauce inspired by Bloody Mary flavours. The sauce simmers with peppers and chillies for depth, while quick-pickled onions add a sharp contrast. It's finished with dollops of cool yogurt, crunchy homemade croutons, and a final drizzle of olive oil for a complete and satisfying meal.

Ingredients

2 red onions 1 sliced into rings, 1 finely chopped
juice of 1/2 lemon or lime
1 tbsp sugar plus a pinch
splash of vodka (optional)
3 tbsp olive oil
1 stick celery finely chopped, plus leaves to garnish
2 large garlic cloves chopped
2 red peppers sliced
2 x 400g cans chopped tomatoes
1 tbsp red wine vinegar
3 red chillies
2 chunky slices of stale bread such as sourdough or ciabatta, torn into chunks
5-10 shakes of Tabasco to taste
8 eggs
150g Greek-style yogurt
drizzle of extra virgin olive oil to serve

Method

Place the separated onion rings in a bowl with the citrus juice, a generous pinch each of salt and sugar, and the optional vodka. Allow this to pickle for at least 30 minutes until tender and pink. This can be stored in the fridge for up to two weeks.
Heat 2 tbsp of the oil in a large, deep frying pan. Cook the finely chopped onion and celery for 5-8 mins until they have softened and turned translucent.
Add the garlic and sliced peppers, cooking for a few minutes more. Stir in the canned tomatoes, red wine vinegar, 1 tbsp sugar, and seasoning. Pierce each chilli a few times with a knife tip, add them to the pan, cover with a lid, reduce the heat, and simmer gently for 20 mins.
In a separate bowl, toss the torn bread chunks with the remaining 1 tbsp of oil and some cracked black pepper. Spread them on a baking tray and bake for 10 mins at 180C/160C fan/gas 4, tossing halfway, until golden and crisp.
Check the sauce's seasoning, adding several shakes of Tabasco to achieve your preferred spice level. It should be thick and rich. You can remove the whole chillies with a slotted spoon now if desired.
Use a large spoon to create pockets in the sauce. Crack each egg into a small bowl first, then carefully pour one into each pocket. Cover the pan with a lid and simmer gently for 3-5 mins until the egg whites are set but the yolks remain runny.
To serve, add spoonfuls of Greek yogurt over the sauce. Scatter the baked croutons, pickled onion rings, and celery leaves on top. Finish with a twist of black pepper and a drizzle of extra virgin olive oil.

Nutrition (per serving)

Calories477 kcal

Fat23 g

Saturates7 g

Carbs41 g

Sugars23 g

Fibre7 g

Protein23 g

Sodium432 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryBreakfast

DietVegetarian