Bloody Mary Shakshuka
Shakshuka is a popular meal in my home, as it’s 1.) quick and easy to make, 2.) very affordable, 3.) involves runny egg yolks. It’s like the trifecta of awesome, really. Classic shakshuka is of Tunisian and Moroccan Jewish origin and is a dish of eggs poached in a cumin-spiced tomato sauce.
My twist on this classic is to flavor the tomato base with bloody mary ingredients instead – horseradish, Worcestershire sauce, celery seed, vodka, hot sauce – and garnish with celery leaves (use the rest of the celery to make my rigatoni bolognese recipe).
Put the skillet in the middle of the table and give everybody some crusty bread for dunking! Don’t forget to make some bacon in the oven to go along with the shakshuka!
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Bloody Mary Shakshuka
Ingredients
- 1 tablespoon horseradish
- 1 tablespoon vodka (optional)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce
- 1/2 teaspoon celery seed
- 1/2 teaspoon kosher salt, plus more for eggs
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper, plus more for eggs
- 1 tablespoon olive oil
- 2 stalks celery, diced
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 5 to 6 large eggs
- Celery leaves, for garnish (optional)
- Crusty bread for serving
Instructions
- Preheat oven to 375 degrees F. In small bowl, stir together horseradish, vodka (if using), Worcestershire sauce, hot sauce, celery seed, salt, paprika and pepper.
- Heat oil in large cast iron skillet over medium heat. Add celery and onion; cook 8 to 10 minutes or until golden brown and tender, stirring frequently. Add garlic and cook 30 seconds, stirring constantly.
- Add horseradish mixture to skillet and cook 30 seconds, stirring constantly. Add tomatoes and simmer 10 minutes until thickened, stirring frequently.
- Gently crack eggs into skillet on top of tomato mixture. Season eggs with salt and pepper. Transfer skillet to oven and bake 10 to 12 minutes or until egg whites are just set but yolks are still soft. Remove skillet from oven and sprinkle with celery leaves, if desired. Serve immediately with crusty bread.
Notes
Home Chef Tip: This dish has a mild horseradish flavor. If your family or guests love horseradish, add another spoonful!
I’m on it !