Shuka Shakshuka

This shakshuka is a beautiful dish for breakfast, brunch or any time of day. The layers of flavors of shakshuka sauce with the feta and eggs tastes perfect on Shuka's pita.  (Note: Below recipe is for 1 skillet of shakshuka with 4 eggs, but bundle can make 2 skillets.) 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. At Shuka, Ayesha is excited about her menu that draws on the rustic, vibrant flavors found throughout Italy, Morocco and Tunisia. 

  • Serves: 4
  • Cook Time: 30 minutes
  • 1 Shuka Shakshuka Kit
  • 1 Dozen Eggs
  1. Preheat broiler
  2. Place the peppers on a baking sheet lined with foil. Place peppers on the sheet and broil for about 2 minutes until blisterd all over.
  3. Lower oven temperature to 350F
  4. Cut peppers in half and remove seeds. Slice into 1-inch pieces. Set aside half for this skillet and half for when you make the second skillet of bundle.
  5. Pour one container of shakshuka sauce into pan/skillet. Add half of the sliced peppers reserved for this pan (1/4 of total peppers) and stir to combine. Warm the mixture over medium heat until simmering.
  6. Wrap 2-3 the pita breads in foil and set aside. (Remaining 2-3 will be served when you make the remaining sauce.)
  7. When sauce is hot, make four wells using the back of a large spoon. Crack one egg into a small bowl. Slide the egg into one of the sauce wells. Repeat with 3 more eggs.
  8. Allow eggs to simmer in the sauce on the stove top for 4 minutes until the whites are just beginning to set. Scatter the remaining peppers on top of the shakshuka sauce, but avoid covering the eggs.
  9. Place the pan into the hot oven. Put pita in to warm at the same time. Cook for 4 minutes until egg whites are set but yolks remain runny. When cooked, remove the shakshuka and the pita from the oven.
  10. Pick some herbs off their stems. To finish the dish, crumble about half of the feta over the shakshuka. Dollop some of the shatta (hot sauce) in the middle of the pan, and garnish with the picked herbs.
  11. Now, you are ready to Rip 'n Dip!