New York downtown eggs

Method

1. For the spicy bloody mary sauce, put the tomato juice in a pan and bring to a simmer. Cook for around 15-20 minutes to reduce and thicken. Stir in the remaining sauce ingredients, then set the pan aside.
2. For the latkes, put the grated potatoes and onion on a clean tea towel, then wrap tightly. Wring the towel out over the sink, squeezing out as much moisture as possible. This will take a few minutes but it’s important for the potatoes to be as dry as possible. Transfer the mixture to a large bowl, then add the eggs and flour and mix to combine. Season well.
3. Pour 2cm sunflower oil into a large frying pan. Heat over a medium-high heat until the oil sizzles when a small piece of latke mixture is dropped in. Carefully drop heaped spoonfuls of the latke mixture into the oil without overcrowding the pan (do this in batches if necessary). Cook for 3-4 minutes on each side until golden. If they’re getting too dark, turn the heat down – the latkes need to cook all the way through before they become too brown. Remove with a slotted spoon onto kitchen paper to drain. Keep warm. The recipe should make 8 medium latkes.
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4. Return the spicy bloody mary sauce to a low heat. Meanwhile bring a large pan of water to the boil, then reduce to a simmer and carefully crack in the eggs (in batches if necessary). Poach for 4-5 minutes until the whites have set. Remove with a slotted spoon onto kitchen paper to drain.
5. To assemble the dish, put 2 latkes on a plate, then top each with a slice of pastrami and a poached egg. Pour over the warm bloody mary sauce and serve immediately.