in Spain

Sangrita – Eggs

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Ingredients for 10 servings:

  • 10 eggs
  • ½ liter tomato juice (Sangrita spicy)
  • ½ liter of vinegar
  • 1 shot of Tabasco
  • 1 tbsp green pepper
  • 1 bay leaf
  • 1 tsp juniper berries
  • black pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Hard-boil eggs. Combine all ingredients, except the eggs, in a saucepan and bring to a boil briefly (1-2 minutes). Allow the eggs and sauce to cool. Place the eggs in a large jar and pour the sauce over them. Let the eggs sit in the sauce for 1 week and then prepare them as solo eggs: cut them in half, remove the yolks, add the stock, and return the yolks to the jar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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