Shakshuka came to MIAM by way of a former cook from Tel Aviv who once spent a Sunday family meal showing the kitchen the right way to make it. We've barely changed the recipe since.
The base is a long-cooked stew of canned San Marzano tomatoes, sweet red bell peppers, onions, garlic, and a spice mix of smoked paprika, cumin, and a pinch of harissa. We let it reduce on the back of the stove for forty minutes — that's where the depth comes from. No shortcuts.
To order, we ladle a portion into a small cast iron pan, crack two eggs on top, cover, and slide it into the oven until the whites set but the yolks are still loose. Out comes the pan, with crumbled feta over the top, fresh parsley, a drizzle of olive oil. Grilled sourdough on the side for dipping.
$17. Vegetarian. It's the dish we recommend to anyone who's tired of being told vegetarian brunch means a fruit plate.
