Bloody Mary Shakshuka
There’s not a day that goes by where I don’t realize how incredibly fortunate I am. Here I am, buying extra food to use as props in my food photos, while also being very conscious of the fact that 1 in 7 households across the United States don’t know where their next meal is coming from.
I do my part as much as possible by making regular donations to my local food bank and I’m in the process of planning a Little Free Pantry for my neighborhood as well.
It’s important to me to partner with brands that share my passion for hunger relief, which is why I am proud to have an ongoing relationship with Red Gold.
Not only are their tomatoes the very best canned tomatoes available at the grocery store (check out my side-by-side comparison of Red Gold vs. one of their competitors), but this October they are partnering with Feeding America to launch the Red Gold Crush Hunger Campaign, encouraging families to share a meal to help crush hunger.
For each Red Gold product purchased throughout the month of October, Red Gold will donate a meal to someone in need, with the goal being 1.7 million meals donated. I’m doing my part by contributing this 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 rigatoni bolognese). 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!
- 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
- 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.
Home Chef Tip: This dish has a mild horseradish flavor. If your family or guests love horseradish, add another spoonful!
Disclosure: As a Red Gold Ambassador, this was a sponsored post written by me on behalf of the brand. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.