Bloody Mary Baked Eggs

An easy brunch packed with real punch.

Serves

Stokes Bloody Mary Ketchup

4 eggs

40g crumbled feta cheese

4 smoked bacon rashers

500g jar passata

40g semi dried tomatoes, roughly chopped

3 sticks of celery

2 red peppers

2 red onions

3 tbsp Stoke’s Bloody Mary Ketchup

1 shot vodka

Fresh coriander

Olive oil

All ingredients are available to purchase in our Farm Shop

Place a large, ovenproof frying pan on medium heat and add the olive oil.
Once hot enough add the peppers, onion and celery, reduce the heat to low and cook for 10 minutes or until softened but still with a little bite. Add the semi-dried tomatoes, passata, splash of water, 3 tbsp Bloody Mary Ketchup and the shot of vodka. Bring to the boil and then reduce the heat, season and simmer for 10 minutes.
Meanwhile pre-heat the oven to 180°C fan/ 360f/ gas mark 6. Once cooked, make 4 indentations in the sauce and crack in the eggs. Cover the pan with foil and place in the oven to bake for 15 minutes or until the white is cooked but the yolk is still runny.
In the meantime, fry the bacon until crispy and make the toast. When the eggs are cooked remove the pan from the oven and chop up the bacon and scatter over the baked eggs with the feta, reserved celery leaves and coriander leaves. Bring to the table and serve with toast.