When visiting Jerusalem one of my most memorable experiences was eating the street food. Shakshuka! OMG, it was soooooooooooooo good. No utensils needed, just lots of crusty tender bread to sop up the tasty tomato sauce and creamy eggs on top. If you want to see 10 seconds of my very first experience with shakshuka, then just click here!
This is my version of a Mexican Shakshuka. As the egg whites seep in and around the crumbled salty bacon on the bottom layer, the slow steam cooking creates a crunchy bottom layer that is just fine, real fine, as in pleasing to the palate. Then there’s the richness of the sunnyside egg yolks combined with the sour cream. Added to that is the refreshing pop of the lime juice and cilantro. Be sure to have some crusty bread to pull off and sop up the juices. You don’t want to miss one thing!
Here’s an easy flatbread recipe that you can use with this recipe to dip and sop those juices!