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.