I just recently got into making (and eating) shakshuka. I’ve been seeing it all over the internets and social medias for a while now, and definitely all of last year, and yet I never tried it because I’m the type of person that goes against the things that seem like they’re being pushed down my throat. So out of my stubborn principle I refused to make it. Then I had to shoot a shakshuka for a cookbook and so I was forced to make it and I ate some, and I have to tell you that my eyes were opened for the first time. I’m the first one to admit when I’m wrong and I was most definitely wrong about this dish. Eggs cooked in a spicy tomato sauce and then topped with crumbled feta and cilantro and served with crusty bread or pita for dipping and mopping up the sauce and yolks. It’s unbelievable. So now that I’m hooked, I of course had to turn it on it’s head, and so now I present to you this magical mash-up of Shakshuka Bread Bowls. It’s like a portable version of a popular dish. If you haven’t made it before, I have to tell you that it’s so simple. It’s vegetarian, but packed with so much flavor. You won’t regret making it. Trust me.
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