Set your alarm clock because your only chance of the week to enjoy Dizengoff’s shakshuka is on Sunday mornings. Served in a mini iron skillet, this version is thick and jammy, a spicy, pepper-studded tomato stew with two eggs sizzled on top. Pickled shishito peppers, blistered slightly, add zing. Mop up all remaining sauce with their focaccia-like nigella seed bread. A new option, you can now choose between the traditional vegetarian shakshuka, or go for a version that includes local lamb merguez sausage from La Divisa Meats!
Pub & Kitchen
Chef Eli Collins has earned high praise for his revamp of the menu at Pub & Kitchen. Now, on the brunch menu next to the chicken scrapple with maple syrup and the sourdough French toast, there’s shakshuka. Expect a piping hot casserole of your own filled with eggs baked in deep red tomato and red pepper stew with fennel and piquillo peppers. While aleppo pepper does lend a little heat, this version is spiced, but not spicy. The blend of seasonings includes caraway, black pepper, coriander and cumin. A drizzle of olive oil and a shower of fresh chives finish the dish, along with a few strips of preserved meyer lemon zest.
