This shakshuka is a beautiful dish for breakfast, brunch or any time of day. The layers of flavors of shakshuka sauce with the feta, chickpeas and eggs tastes perfect on Shuka's pita. Click here for the the recipe. (Note: photo show previous version of kit with peppers instead of chickpeas.)
Ayesha Nurdjaja is the executive chef at Shuka, Vicki Freeman and Marc Meyer’s Eastern Mediterranean restaurant in New York City’s SoHo neighborhood, where she serves a menu of provocative dishes that highlight local, seasonal ingredients. Together, they created Shuka, opening in September 2017. At Shuka, Ayesha is excited about her menu that draws on the rustic, vibrant flavors found throughout Italy, Morocco and Tunisia. Dishes such as Whipped Feta + Pistachio, Kefti + Egg Tagine with spiced lamb meatballs, tomato, and poached egg, and Fattoush Salad with halloumi and toasted pita chips showcase her penchant for updating classic dishes with flavorful ingredients.