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!
- Cooking spray
- 3 pieces thick cut hardwood smoked bacon, cooked and crumbled
- 5 cherry tomatoes, sliced in halves lengthwise
- 2 large eggs
- 2 Tbl. sour cream
- 2 Tbl. fresh cilantro, chopped
- 1/2 of a slice of lime
- Dollop of hot sauce (your choice)
- Sea salt and fresh cracked pepper to taste
- Coat an individual serving size skillet with cooking spray. Put the bacon crumbles in. Add the cherry tomatoes. Turn heat to medium and cook about 2 minutes until you hear a slight sizzle. Reduce heat to low or simmer. Crack eggs into skillet. The egg whites will seep all around. Try to keep the yolks in the center of the skillet.
- Cover with a lid and let the eggs steam until sunnyside (or at your desired finish)~~about 4-5 minutes. Whites will be done.
- Remove from heat. Dollop the sour cream to the side then sprinkle on the cilantro. Squeeze the lime juice all around. Add sea salt and pepper to taste. Serve immediately~~soooooooooooooooo good!