LA's 8 Best Shakshuka Dishes

By Lesley Balla  |  September 28, 2016
Credit: The Belvedere

Rooted in North African cooking, and now a staple in Israel, Turkey and other Middle Eastern cultures, shakshuka is a one-pot meal that's as good for dinner as it is for breakfast. That's due to the eggs, of course, which are cooked in a soulful, spicy tomato and red pepper stew, often served with yogurt and bread — either pita or baguette — on the side for sopping up every bite. The sauce is cooked first, the whole thing gets thrown into the oven to get the eggs just firm, sunny-side up and oozy. With the recent Middle Eastern food trend popping up around LA, it's not surprising that the dish is found on brunch and lunch menus all over town. Here are 10 shakshukas to find in LA now.

The Belvedere: At the newly renovated dining room at the Peninsula Hotel in Beverly Hills, chef David Codney has updated the menu with Middle Eastern and Mediterranean accents from breakfast through dinner. Any morning can start with shakshuka, made with oven-dried tomatoes and roasted peppers; large pans are prepared for the extravagant Sunday champagne brunch as well. 

9882 S. Santa Monica Blvd.; 310-788-2306

Photo by Lesley Balla

Republique: An offering during the daytime and at brunch, Walter Manzke's version is comprised of stewed tomatoes and peppers with black kale added for extra heft. Two eggs are cooked in the stew, and it’s topped with a slightly tangy yogurt sauce and served with two hunks of baguette. Dip, bite, repeat.

624 S. La Brea Ave.; 310-362-6115

Baltaire: The Brentwood restaurant has become a favorite for brunch, especially for a menu that features everything from chilaquiles to smoked salmon Benedict and duck confit hash. Shakshuka fits right in on the globally inspired menu — the baked eggs nestled in a spicy tomato sauce with chickpeas and feta. 

11647 San Vicente Blvd.; 424-273-1660

Photo courtesy Maré

Maré: Eric Greenspan dolls up shakshuka with an orange puttanesca and tops it with ribbons of carrots and crème fraîche. You'll only find it on the lunch menu at the new Santa Monica location.

502 Santa Monica Blvd.; 310-917-6671

Terrine: Chef Kris Morningstar makes "eggs in purgatory," named for the spicy tomato sauce. It's more Italian-inspired than Middle Eastern, with fennel pollen, pecorino and crostini. The dish is a staple on the weekend brunch menu.

8265 Beverly Blvd.; 323-746-5130

Photo courtesy Momed

Momed: Both the Beverly Hills original and the hidden Atwater Village location — the latter having one of the loveliest patios in town — serves a perfect rendition of shakshuka in a cast-iron pan, with the over-easy organic eggs swimming in a tomato and pepper ragu, with baby kale and tzatziki. It comes with warmed flatbread for dipping.

3245 Casitas Ave.; 323-522-3488

FIG: Chef Yousef Ghalaini makes a traditional shakshuka with chickpeas and grilled bread for the weekend brunch menu at the Fairmont Miramar restaurant. It doesn't come with the bread balloon that's garnered a lot of praise — basically a warm, puffed-up pocket bread — but you should order it on the side anyway.

101 Wilshire Blvd.; 310-319-3111

Lodge Bread Company: Don't trust the limited online menu for this Culver City cafe: Aba's shakshuka is usually available daily. The stewed tomatoes and peppers spiced with cumin and cayenne come topped with fresh eggs and herbs, with a healthy side of that fabulous wild-fermented bread for sopping it all up.

11918 Washington Blvd.; 424-384-5097