Chef Einat Admony may offer one of the most virtuous versions of shakshouka in the city, stuffing a cornucopia of vegetables into a fiery tomato sauce for maximum ruffage and flavor. Read more.
This fast casual offshoot of Taboon specializes in "Middleterranean Pocket Food," the confluence of Mediterranean and Middle Eastern foods served in pita. That even means shakshuka in a pita, too. Read more.
Studded with creamy chickpeas, hunks of tangy tomato and sweet red bell peppers and doused with generous dollops of spicy pepper sauce, the shakshuka packs tons of flavor and texture into one dish. Read more.
Since '09, denizens of Ditmas Park have had this jewel of a Middle Eastern restaurant to call their local spot for superlative hummus and other Israeli, Moroccan and Iraqi cuisine—including shakshuka. Read more.
Chef Michael Solmonov's shakshuka employs many of the classic ingredients, including onions, bell peppers, garlic, sweet paprika and cumin. Read more.
Far and away one of the most popular places for shakshuka in the city. The zippy tomato sauce is allowed to shine through, with sweetness from onions and peppers. Read more.
Their menu includes all sorts of comfort foods for the breakfast hours, including french toast, omelettes and, of course, their version of Shakshuka ($12). Read more.
Chef Bahr Rapaport includes Spanish chorizo in his shakshuka because he "wanted to show how different flavors from around the Mediterranean can meld into one another." Read more.
Can "Shak-Shookah" be shakshuka without runny eggs? If it's Yemeni, absolutely, like at this duo of restaurants scrambling their eggs into a super flavorful plum tomato-based sauce. Read more.
In East Harlem, this Moroccan restaurant serves a Green Shakshuka ($15) studded with loads of fresh spinach and hunks of creamy yet crumbly feta cheese. Read more.
Instead of a traditional tomato sauce, the restaurant uses green tomatillos for its shakshuka to form the base for two runny eggs. Read more.
