Eggs Flamenco with Bloody Marys
- Extra-virgin olive oil
- 1 onion, diced
- Kosher salt
- 2 cloves garlic, smashed and chopped
- 1 cup 1/2-inch diced Spanish chorizo
- 1 teaspoon pimenton
- One 28-ounce can plum tomatoes, coarsely chopped with their juice or passed through a food mill
- 8 eggs
- 1/2 cup finely grated aged manchego
- 2 tablespoons chopped fresh chives
- Bloody Marys, recipe follows
- Special Equipment: four 6-inch wide flat ovenproof dishes, such as terra cotta cazuelas
- Bloody Marys:
- 1 quart vegetable juice
- 3 tablespoons celery salt, plus more for rimming the glass
- 2 tablespoons horseradish
- 1 tablespoon Worcestershire sauce
- 1 to 2 teaspoons Sriracha
- 2 tablespoons sherry vinegar
- Lime wedges
- Ice cubes
- Celery stalks, for garnish
- Large green olives, for garnish
Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat until the onions are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
Preheat the oven to 400 degrees F.
Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with the manchego cheese. Place the cazuelas into the oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
When the eggs are done, sprinkle with chives and serve with Bloody Marys.
Add some celery salt to a small plate. Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt. Fill the glasses two-thirds of the way with ice cubes. Add 2 ounces vodka to each glass and then fill the rest of the way with the Bloody Mary mix. Stir to combine and garnish with celery stalks and olives.
Recipe courtesy of Anne Burrell