Virgin Caesar Shakshuka

The Last Bite
by The Last Bite
2 servings
40 min

I LOVE baked eggs as a nice filling brunch, and especially when baked in the strong and spicy flavours of a 'shakshuka'. However this time I decided to make a dish I love, linked with one of my new favourite drinks ive had since coming to canada... the EPIC caesar.

To those of your outside of Canada, a Caesar is similar to a Bloody Mary, however it is served with clamato juice inside, which creates a rich, and flavoursome taste.

When making this dish I didnt actually use Vodka in the recipe, however if you wanted to i think it would go lovely with the rich tomatey sauce.

With a ceasar drink, they often come topped with different foods which compliment the drink. This can range from pickles, to beef jerky, celery and even onion rings. So i decided to add some toppings to my caesar shakshuka and added pickles and celery, and it was delicious. The pickles went so well with the eggs and the celery was a great additional spoon to scoop up the leftover sauce!

Serve with some fresh bread, pitta, or simply eat on its own.

For more vegetarian recipes check out my Instagram

Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 2 eggs( per person)
  • 1 tin chopped tomatoes
  • 1 red onion
  • 2 big cloves of garlic
  • 1tsp cumin
  • 1 tsp smoked paprika
  • BIG Splash of @franksredhot sauce ( or any hot sauce)
  • 1 tsp oregano
  • Squeeze tomato puree
  • Splash Worcestershire sauce 
  • 1 tsp Caesar Rimmer
  • 1/4 cup clamato juice
  • 1/2 squeeze lemon
optional toppings
  • pickles
  • celery
  • jerky sticks
  • any other toppings you like.

Finely chop your onion and garlic, and then soften in a large frying pan.
When its softened add in your cumin and paprika and cook out the spice for a few minutes.
Then add your tinned tomatoes, puree, Worcestershire sauce, oregano, hot sauce and stir. Cook for a few minutes.
Finally add your clamato juice, lemon juice, caesar rimmer and simmer on a low heat for approx 15 minutes, make sure to stir occasionally.
When your sauce has thickened make 4 little holes in the mixture using a spoon, and carefully crack each individual egg into each nest.
Cook on a very low heat with a. lid covering for approx 10 minutes... may vary depending on your egg size, so check to see whether the egg has cooked. When it solidifies it is ready to serve!