Eggs Flamenco With Bloody Marys Recipes

SPICY 'BLOODY MARY' BAKED EGGS

Steps:

• Preheat oven to 350°F. Place six 8-ounce ramekins on a rimmed sheet pan. Spray insides of ramekins generously with cooking spray.
• Combine tomatoes, onions, lemon juice, horseradish, Worcestershire sauce, hot sauce, black pepper, and celery salt in medium bowl; mix well.
• Spoon 1/3 cup of tomato mixture into each ramekin. Using a teaspoon, nudge tomatoes and onions to sides of the ramekins, forming wells in the centers. Break an egg into each well.
• Bake in preheated oven for 20 to 25 minutes or until egg whites are set and yolks are done to your liking. Top eggs with chopped celery and additional celery salt if desired. Serve with additional hot sauce and your choice of garnishes.

SPICY BLOODY MARY DEVILED EGGS

Steps:

• Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• Stir in mayonnaise, tomato juice, horseradish, paprika and sea salt until smooth and creamy.
• To rim eggs, place additional paprika on small plate. Dip cut sides of egg white halves into paprika to coat.
• Spoon or pipe yolk mixture into egg white halves. Refrigerate 1 hour or until ready to serve. Top each with a celery leaf.

EGGS FLAMENCO

Steps:

• Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas
• Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. 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 grated cheese. Place the cazuelas into the preheated 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.
• Eggselent!

FLAMENCO EGGS

Steps:

• Cut the chorizo sausage into thin slices. Cut the morcilla sausage into slices approximately 1/2 inch thick.
• Chop the onion and slice the garlic cloves. Chop the peppers, removing the membrane and seeds.
• Heat oven to 350 F.
• Heat approximately 2 tablespoons extra virgin olive oil in a large, heavy-bottomed frying pan. Fry the chorizo and morcilla slices. Remove and set aside.
• In the same pan, sauté the onion, garlic, and pepper. Add the tomato sauce, paprika, and sherry wine and reduce.
• Divide the onion and pepper mixture between four glass, clay or ceramic oven-proof dishes. Arrange the pieces of chorizo and morcilla sausage on top in each of the dishes. Break two eggs on the top of each dish. Place the dishes in the hot oven until egg whites are cooked, about 10 to 15 minutes.
• While eggs are baking, crush stale bread into small pieces or crumbs using a mortar and pestle or food processor. Peel a garlic clove . Heat the same frying pan, adding 1 to 2 more tablespoons of olive oil. Add garlic cloves to oil and fry without burning the garlic.
• Remove garlic. Add the breadcrumbs to the pan and stirring, browning the crumbs quickly. Remove crumbs from pan and put in a bowl.
• When eggs are cooked, remove from oven and sprinkle seasoned bread crumbs over each dish.
• Serve and enjoy!

EGGS FLAMENCO WITH BLOODY MARYS

Steps:

• 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!
• 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.