Bloody Mary Shakshuka
 
 
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced, about ¾ cup
  • 2 celery stalks, diced, about ¾ cup
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 28 ounce can whole plum tomatoes in juice
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons grated fresh horseradish
  • ¼ teaspoon sriracha sauce
  • 1 tablespoon olive juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon granulated sugar
  • 2 tablespoons vodka (optional)
  • 6 large eggs
  • To garnish: reserved leaves from celery stalks and green olives, sliced in half lengthwise
  • To serve: pita, toast, or sliced baguette.
Instructions
  1. 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.
  2. 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.
  3. Add the eggs, cover the pan, and cook until the eggs are set, abou 7 to 8 minutes.
  4. 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/