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This recipe combines the flavors of a classic Bloody Mary cocktail with Shakshuka. It's my tasty twist on one of my absolute favorite breakfast meals that works just as well for lunch and dinner!
We've got sweet tomatoes, crisp-tender celery, mushrooms for bulk and extra nutrition, Worcestershire sauce for umami and lemon juice for zing. You can optionally add a few drops of Tabasco for extra heat.
Top tip: Use duck eggs instead of chicken eggs for extra protein and much bigger egg yolks. Enjoy!
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Hands-on Overall
Serving size 2 eggs + veggies
Nutritional values (per 2 eggs + veggies)
Net carbs9.6 grams
Protein16.5 grams
Fat30.6 grams
Calories393 kcal
Calories from carbs 10%, protein 17%, fat 73%
Total carbs15.5 gramsFiber5.9 gramsSugars8.1 gramsSaturated fat6 gramsSodium261 mg(11% RDA)Magnesium47 mg(12% RDA)Potassium918 mg(46% EMR)
Ingredients (makes 2 servings)
- 3 tbsp extra virgin olive oil or avocado oil (45 ml)
- 1/2 red onion, chopped or sliced (30 g/ 1.1 oz)
- 2 cloves garlic, minced
- 100 g oyster mushrooms, sliced (3.5 oz)
- 2 celery sticks, sliced (80 g/ 2.8 oz)
- 1 can tomatoes (400 g/ 14.1 oz)
- 2 tsp fresh lemon juice
- 2 tsp Worcestershire sauce
- good pinch of sea salt and black pepper
- 4 large eggs
- Optional: fresh herbs such as parsley or celery leaves
- Optional: few drops of Tabasco sauce for heat
Instructions
- Slice the onion, mushrooms and celery. Mince the garlic. (You can use oyster, white or brown mushrooms.)
- Heat a skillet greased with olive oil (or avocado oil) over a medium-high heat. Add the onion and cook for 3 minutes.
- Add the garlic, mushrooms and celery. Cook for about 5 minutes.
- Add the tomatoes, lemon juice, Worcestershire sauce and season with salt and pepper. Bring to a simmer and cover with a lid. Reduce the heat to medium-low and cook for about 10 minutes, or until the celery is crisp tender.
- Using a spatula, create 4 small wells. Crack one egg into each one of them. (It's better if you crack the eggs one by one into a small bowl rather than directly into the skillet as you don't want any egg shells of bad eggs.)
- Reduce the heat to medium and cook until the whites are opaque and the yolks are still runny. You can cover it with a lid to speed it up or place it under a broiler and cook for a few minutes.
- Remove the lid and optionally, sprinkle with fresh herbs such as parsley or celery leaves. You can also add a few drops of Tabasco for extra heat. Serve immediately while still warm.
Bloody Mary Veggie Shakshuka
Step by Step
Ingredients
- 3 tbsp extra virgin olive oil or avocado oil (45 ml)
- 1/2 red onion, chopped or sliced (30 g/ 1.1 oz)
- 2 cloves garlic, minced
- 100 g oyster mushrooms, sliced (3.5 oz)
- 2 celery sticks, sliced (80 g/ 2.8 oz)
- 1 can tomatoes (400 g/ 14.1 oz)
- 2 tsp fresh lemon juice
- 2 tsp Worcestershire sauce
- good pinch of sea salt and black pepper
- 4 large eggs
- Optional: fresh herbs such as parsley or celery leaves
- Optional: few drops of Tabasco sauce for heat
Instructions
- Slice the onion, mushrooms and celery. Mince the garlic. (You can use oyster, white or brown mushrooms.)
- Heat a skillet greased with olive oil (or avocado oil) over a medium-high heat. Add the onion and cook for 3 minutes.
- Add the garlic, mushrooms and celery. Cook for about 5 minutes.
- Add the tomatoes, lemon juice, Worcestershire sauce and season with salt and pepper. Bring to a simmer and cover with a lid. Reduce the heat to medium-low and cook for about 10 minutes, or until the celery is crisp tender.
- Using a spatula, create 4 small wells. Crack one egg into each one of them. (It's better if you crack the eggs one by one into a small bowl rather than directly into the skillet as you don't want any egg shells of bad eggs.)
- Reduce the heat to medium and cook until the whites are opaque and the yolks are still runny. You can cover it with a lid to speed it up or place it under a broiler and cook for a few minutes.
- Remove the lid and optionally, sprinkle with fresh herbs such as parsley or celery leaves. You can also add a few drops of Tabasco for extra heat. Serve immediately while still warm.
Nutrition (per serving, 2 eggs + veggies)
Calories393kcal
Net Carbs9.6g
Carbohydrates15.5g
Protein16.5g
Fat30.6g
Saturated Fat6g
Fiber5.9g
Sugar8.1g
Sodium261mg
Magnesium47mg
Potassium918mg
Detailed nutritional breakdown (per 2 eggs + veggies)
| Total per 2 eggs + veggies |
| 9.6 g | 16.5 g | 30.6 g | 393 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 20.3 g | 179 kcal |
| Onion, red, fresh |
| 1 g | 0.2 g | 0 g | 6 kcal |
| Garlic, fresh |
| 0.9 g | 0.2 g | 0 g | 4 kcal |
| Celery stalk, fresh |
| 0.5 g | 0.3 g | 0.1 g | 6 kcal |
| Oyster mushrooms, raw |
| 1.9 g | 1.7 g | 0.2 g | 17 kcal |
| Tomatoes, canned (unsweetened) |
| 3.1 g | 1.6 g | 0.5 g | 32 kcal |
| Lemon juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Worcestershire sauce |
| 1.1 g | 0 g | 0 g | 4 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.7 g | 12.6 g | 9.5 g | 143 kcal |
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