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1
Coat a saucepan with olive oil, add the onions and bring to a medium heat.
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2
Season the onions with salt and sweat until the onions are soft and very aromatic, 7 to 8 minutes.
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3
Add the garlic and cook for 2 to 3 more minutes.
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4
Add the chorizo and pimenton and cook for another 2 to 3 minutes.
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5
Add the tomatoes and season with salt.
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6
Simmer for 15 to 20 minutes.
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7
Taste for seasoning and adjust, if needed.
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8
Preheat the oven to 400 degrees F.
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9
Oil the cazuelas.
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10
Fill each dish about halfway with the tomato sauce.
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11
Break 2 eggs into each dish and sprinkle with the manchego cheese.
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12
Place the cazuelas into the oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
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13
When the eggs are done, sprinkle with chives and serve with Bloody Marys.
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14
Eggselent!
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15
In a large pitcher, combine the vegetable juice, celery salt, horseradish, Worcestershire sauce, Sriracha and sherry vinegar.
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16
Stir well to combine.
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17
Add some celery salt to a small plate.
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18
Run a lime wedge around the edge of the cocktail glasses and then dip the glasses in the celery salt.
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19
Fill the glasses two-thirds of the way with ice cubes.
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20
Add 2 ounces vodka to each glass and then fill the rest of the way with the Bloody Mary mix.
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21
Stir to combine and garnish with celery stalks and olives.
