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Bloody Mary Horseradish Shakshuka

By OcadoLife
Packed with punchy flavours, this Bloody Mary Horseradish Shakshuka by food writer Rachel de Thample is a twist on this traditional North African dish. Here, horseradish, celery, Worcestershire sauce and Tabasco…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 2 tbsp of dried porcini mushrooms
  • 2 tbsp of olive oil
  • 1 large red onion, finely chopped
  • 1 stick of celery, finely diced, with leaves reserved and chopped
  • 3 garlic cloves, finely chopped
  • 680 g of passata
  • 2 tbsp of horseradish sauce
  • 1 tbsp of worcestershire sauce
  • 1 tsp of tabasco
  • 1 lemon, zested, plus a squeeze of juice
  • 4 eggs

Method

4 steps

  1. Step 1

    Put the porcini in a heatproof bowl, add 150ml boiling water and set aside to soak for at least 5 mins.

  2. Step 2

    Set a large, ovenproof frying pan over a medium-high heat. Add the oil, onion, celery and a pinch of salt. Turn down the heat and cook gently for 5 mins, until soft and golden. Add the garlic and cook for another 5 mins.

  3. Step 3

    Drain the porcini. Add the passata and porcini liquid to the pan. Chop and add the porcini – simmer for 15 mins, stirring occasionally. Preheat the oven to 200°C/180°C fan/gas 6. 4. Add the horseradish, Worcestershire sauce, Tabasco, lemon zest and black pepper. Cook for 1-2 mins; add the lemon juice and more Worcestershire sauce, Tabasco and salt, if needed.

  4. Step 4

    Make 4 hollows in the surface and break an egg into each. Sprinkle with sea salt and black pepper. Bake for 10-12 mins, until the white, is set and the yolk is still runny. Scatter with the chopped celery leaves and serve with your choice of accompaniment.