mexican-inspired shakshuka

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shakshuka recipe

A hugely memorable experience with street food in Israel was that very first bite of shakshuka! OMG! Now, I’ve created a Mexican version!

Shakshuka Eggs

When visiting Jerusalem one of my most memorable experiences was eating the street food. Shakshuka! OMG, it was soooooooooooooo good.

Shakshuka Recipes

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!

Shakshuka for One

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.

Shakshuka Recipe Easy

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!

Eggs with Tomatoes

Here’s an easy flatbread recipe that you can use with this recipe to dip and sop those juices!
shakshuka recipe

shakshuka recipe

mexican-inspired shakshuka

Yield: One Serving

Ingredients

  • Avocado Oil 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

Instructions

  1. 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.
  2. Cover with a lid and let the eggs steam until sunnyside (or at your desired finish)~~about 4-5 minutes. Whites will be done.
  3. 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!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

© ally
shakshuka recipe

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4 Comments

  1. I noticed that you did not use canned tomatoes, or tomato sauce.

    Reply

    1. Oh, yes, Lynne, I wanted to keep it as fresh as possible, so I opted for cherry tomatoes. Just sweetness in almost every bite! Thanks for noticing and for stopping by. xoxx ally

      Reply

  2. Just love all your recipes, Ally! Your writing style just oozes your boho easygoing personality… I came across your blog etc after having followed Bobby’s winter trip at Christmas to your home in the mountains with Rose and Dessi – you were all adorable but I just had to find out more about you, your life and now I’ve found your recipes I can’t wait to try them – so thank you!
    Lastly, where can I find the aubergine recipe with corn you took from Ottolenghi – I tried to search it but can’t find it anywhere? Can you help me on that one? Sue (from London, U.K.) x

    Reply

    1. Sue!! By golly, I’m soooooooooooooo glad you’re here, luv! Yes, Bobby’s IG family has been so very good to me, and, for that, I’m very grateful. We’re an unlikely ‘duo’ but it’s an amazing friendship that’s morphed into family. Chose family is the best!

      Here are three eggplant recipes that you might be speaking of. Hope it helps, If not, please let me know!! xoxx ally

      https://allyskitchen.com/eggplant-with-buttermilk-sauce/

      https://allyskitchen.com/harissa-eggplant-roasted-red-peppers/

      https://allyskitchen.com/eggplant-parmesan-quick-version/

      Reply

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