Name: Spicy Bloody Mary eggs with crunchy croutons
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 red onions 1 sliced into rings, 1 finely chopped; juice of ½ lemon or lime; 1 tbsp sugar plus a pinch; splash of vodka (optional); 3 tbsp olive oil; 1 stick celery finely chopped, plus 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 bread such as sourdough or ciabatta, torn into chunks; 5-10 shakes of Tabasco to taste; 8 eggs; 150g Greek-style yogurt; drizzle of extra virgin olive oil to serve

1 Separate the rings of the sliced onions and put in a bowl with the citrus juice, a good pinch each of salt and sugar, and the vodka, if using. Leave to pickle for at least 30 mins until softened and pink. Will keep chilled for two weeks.

2 Meanwhile heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. Cook the chopped onion and celery for 5-8 mins until softened and translucent.

3 Stir in the garlic and peppers, and sizzle for a few minutes. Add the tomatoes, vinegar, 1 tbsp sugar and some seasoning. Pierce each chilli a few times with the tip of a knife, add to the sauce, put the lid on and reduce the heat. Leave to simmer gently for 20 mins.

4 Meanwhile, toss the chunks of bread in a bowl with the remaining oil and some freshly cracked black pepper. Tip onto a baking tray and bake in the oven or an air fryer for 10 mins at 180C/160C fan/gas 4, tossing halfway through cooking, until golden and crunchy.

5 Taste the sauce and adjust the seasoning, adding a few splashes of Tabasco to make it as spicy as you like – it should be thick and rich at this stage. Lift out the whole chillies using a slotted spoon, if you prefer.

6 Use a large spoon to create gaps in the sauce to drop the eggs into. Working one by one, crack an egg into a bowl then drop into a pocket in the sauce. Cover with a lid and leave to simmer gently for 3-5 mins until the egg whites are set and the yolks still runny.

7 To serve, spoon dollops of yogurt over the exposed areas of sauce and scatter with the croutons, pickled onions and celery leaves. Give the eggs a twist of pepper and a drizzle of extra virgin olive oil and serve.