Bloody Mary Horseradish Shakshuka

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Author: OcadoLife

Prep time: 10 mins

Cook time: 40 mins

Serves: 4

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 bring the classic Bloody Mary tang, which works well with buttered toast or new potatoes served alongside.

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Ingredients Method

Ingredients

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

Method

Step 1

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

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.

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.

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.