To garnish: reserved leaves from celery stalks and green olives, sliced in half lengthwise
To serve: pita, toast, or sliced baguette.
Instructions
Heat olive oil in a large saucepan or skillet over medium-low heat. Add onion and celery, and cook, stirring occasionally, until soft and fragrant, about 5 to 6 minutes. Add garlic, salt, and pepper, and cook for another minute or two.
Add plum tomatoes and their juices, and stir, crushing the tomatoes against the side of the pan with a spoon. Add worcestershire sauce, horseradish, sriracha, olive juice, lemon juice, sugar, and vodka. Cook, stirring occasionally, until tomato mixture comes to a simmer, about 5 to 6 minutes.
Add the eggs, cover the pan, and cook until the eggs are set, abou 7 to 8 minutes.
Garnish with reserved celery leaves and olives and serve with bread of choice.
Recipe by Allons-Eat! at https://www.allonseat.com/bloody-mary-shakshuka/