Photo: Eggs Flamenco with Bloody Marys Recipe
Ingredients
- 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
Directions
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.
Eggselent!
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
- Vodka
- Celery stalks, for garnish
- Large green olives, for garnish
In a large pitcher, combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar. Stir well to combine.
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.
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By NateJG
on March 23, 2013
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Great recipe!
I did my own twist on it however.
I made a vegetarian version using mushrooms. To keep the southern flavors from the chorizo I added a few chipolte peppers. Topped it off with some left over mozzerlla and a little parm and it was amazing!!!
That you for all the inspirations and recipes Anne!
By MKEFOODIE
on March 17, 2013
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We saw this on TV, and had to try it. LOVED IT! I used tomato sauce instead of canned plum tomatoes and scamorza cheese that we had leftover from pizza making. Our chorizo was fresh, next time we're getting the smoked. We made tortillas to serve with it and liked them for getting every bit of the sauce up. We decided that next time we will add some cilantro.
One thing to watch out for is the salt. Taste the sauce as you go, and don't add too much (just enough to sweat the onions. The sausage and cheese have enough on their own.
Because I forgot to halve the recipe, I froze the leftover sauce for next weekend.
Next weekend we will make the Bloody Mary or a Virgin Mary version.
By Wslawr1
on October 27, 2012
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We have 5 egg laying chickens so when ever I see a new idea for eggs I want to try it. I also try to use up anyeftovers in the house that I can, so this meal fit the bill. We had Italian sausage with red sauce last and a salad last night for dinner. I heated up left over onions, sweet yellow peper, and diced up tomato from the salad. After they softened I added 1/2 of red sauce and diced up the sausage. I used mozz and parm cheese. Although I will try the recipe pure next time because I liked this one so much. My 13 step daughter said "it is the perfect meal for a cool rainy afternoon". Thanks Anne for making me look good!
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