Bloody Mary Veggie Shakshuka

Step 1Slice the onion, mushrooms and celery. Mince the garlic. (You can use oyster, white or brown mushrooms.)

Step 2Heat a skillet greased with olive oil (or avocado oil) over a medium-high heat. Add the onion and cook for 3 minutes.

Step 3Add the garlic, mushrooms and celery. Cook for about 5 minutes.

Step 4Add 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.

Step 5Using 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.)

Step 6Reduce 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.

Step 7Remove 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.