2 red onions, 1 sliced into rings and 1 finely chopped
Juice of ½ lemon or lime
1 tbsp sugar, plus an extra pinch
Splash of vodka, optional
3 tbsp olive oil
1 celery stick, finely chopped, plus celery 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 sourdough or ciabatta, torn into pieces
5–10 shakes of Tabasco, to taste
8 Fenton Farm eggs
150g Greek-style yogurt
Extra virgin olive oil, to serve
Salt and freshly cracked black pepper
Spicy Bloody Mary eggs with a crunch
Prep: 20 mins | Cook: 35 mins | Total: 55 mins
Ingredients
Method
Pickle the onions
Place the sliced red onion rings in a bowl with the lemon or lime juice, a pinch of salt, a pinch of sugar and a splash of vodka, if using. Mix well and leave to pickle for at least 30 minutes, until softened and bright pink.
Start the tomato sauce
Heat 2 tbsp of the olive oil in a large, deep frying pan over a medium heat. Add the finely chopped onion and celery, then cook for 5–8 minutes until softened.
Add the peppers and chilli
Stir in the garlic and sliced red peppers and cook for a few more minutes. Add the chopped tomatoes, red wine vinegar, 1 tbsp sugar and a good pinch of seasoning.
Pierce the chillies a few times with the tip of a knife, then add them whole to the sauce. Cover with a lid, reduce the heat and simmer gently for around 20 minutes, until thick and rich.
Make the croutons
Toss the torn bread with the remaining olive oil and plenty of black pepper. Spread onto a baking tray and bake at 180°C / 160°C fan / gas 4 for around 10 minutes, turning halfway, until golden and crisp. You can also do this in an air fryer.
Season the sauce
Taste the sauce and adjust the seasoning. Add Tabasco to taste, depending on how much heat you want. Remove the whole chillies with a slotted spoon if preferred.
Cook the eggs
Use a large spoon to make 8 small wells in the sauce. Crack each egg into a small bowl first, then carefully slide it into the sauce.
Cover the pan with a lid and simmer gently for 3–5 minutes, until the whites are set but the yolks are still soft.
Serve
Spoon over dollops of Greek-style yogurt, then scatter with the crunchy croutons, pickled onions and celery leaves. Finish with cracked black pepper and a drizzle of extra virgin olive oil. Serve straight away.