Bloody Mary Veggie Shakshuka

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!

Save

Step-by-step

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

   

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

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

   

4. 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.

   

5. 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.)

6. 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.

   

7. 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.

   

Recipe

Bloody Mary Veggie Shakshuka

★★★★★4.5 (13 ratings)

This is the perfect low-carb recipe for breakfast, lunch or dinner! A tasty twist on traditional shakshuka ...

Hands on

10m

Overall

30m

Servings

2

9.6 g

Net carbs

16.5 g

Protein

30.6 g

Fat

393

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

PrintPinRate

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

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

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

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

4. 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.

5. 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.)

6. 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.

7. 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

Carbs 10%Protein 17%Fat 73% of calories

Net carbs

9.6 g

Total carbs

15.5 g

Fiber

5.9 g

Sugars

8.1 g

Protein

16.5 g

Fat

30.6 g

Saturated fat

6 g

Calories

393 kcal

Sodium

261 mg · 11.3% RDA

Magnesium

47 mg · 11.8% RDA

Potassium

918 mg · 45.9% EMR

Nutrition by ingredient

Per 2 eggs + veggies	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	20.3 g	179
Onion, red, fresh	1 g	0.2 g	0 g	6
Garlic, fresh	0.9 g	0.2 g	0 g	4
Oyster mushrooms, raw	1.9 g	1.7 g	0.2 g	17
Celery stalk, fresh	0.5 g	0.3 g	0.1 g	6
Tomatoes, canned (unsweetened)	3.1 g	1.6 g	0.5 g	32
Lemon juice, fresh	0.3 g	0 g	0 g	1
Worcestershire sauce	1.1 g	0 g	0 g	4
Egg, whole, fresh, raw (free-range or organic eggs)	0.7 g	12.6 g	9.5 g	143
Total	9.6 g	16.5 g	30.6 g	393

Serving size 2 eggs + veggies

• Gluten free
• Dairy free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian