The Moroccan restaurant in East Harlem offers a truly bountiful green shakshuka for $15, available during brunch. It comes with not only spinach and feta cheese, but also a salad, hummus, and pita on the side. It’s a meal and then some.

The namesake chickpea dip is of course the focus at the humble Manhattan mini-chain, but it also serves a notable shakshuka that can be topped with halloumi, an underutilized salty cheese similar to paneer. The impossibly creamy hummus makes for a perfect side. There’s an additional location in the West Village.

The fast-casual import from Michael Solomonov and Steven Cook adds artful twists to hummus, but for breakfast, shakshuka is the thing to get, served with piping-hot, homemade za’atar-spiced pita.

Chef Nir Mesika’s East Village restaurant offers creative spins on Israeli dishes, including a shakshuka at brunch that’s made luxuriously creamy with a slow-cooked tomato base, tahini, and peppers.

Israeli chef Shai Zvibak’s East Village hummus bar does the simple things right, including a shakshuka that comes in a cast-iron skillet, with eggs melting into a mix of fresh tomatoes and canned San Marzano varieties. It’s a luscious dip for the house-baked challah.

Balaboosta, from chef-owner Einat Admony, didn’t quite bring shakshuka to Manhattan when it opened in Nolita in 2016, but it helped unfamiliar locals fall in love. Its brunch menu highlights the dish with a traditional version that can be topped with merguez sausage, as well as a “yellow” shakshuka made with coconut milk.

Shakshuka welcomes many different interpretations. The one at Jack’s Wife Freda, which helped the bistro get attention, is proof. Two baked eggs come swimming in bright, acidic tomatillo sauce, rather than red sauce. Challah toast helps round out the comforting daytime item. There’s an additional location in the West Village, and another coming in Chelsea.

This Tribeca joint is known for its delicately balanced falafel pita, but shakshuka is also a standout with its just-spicy-enough tomato sauce enlivened with jalapeños. There’s an additional location on John Street.

The Williamsburg Mediterranean restaurant makes shakshuka accessible day and night, but the best time to get it is at dinner, when the thick, rich stew is studded with eggplant.

The quick service-oriented cafe tucked away in the Bushwick nightlife venue House of Yes specializes in shakshuka on the go. The eggs in a spicy harissa tomato sauce can be packed into a fluffy regular or whole-wheat pita.

EastWick is a gourmet American diner by way of the Mediterranean, an unexpected delight on the edge of Williamsburg and Bushwick. The shakshuka at brunch fits the bill: eggs in a tomato and bell pepper sauce with an uncommon topping of parmesan cheese and arugula.

The Park Slope mainstay has long served fans of Middle Eastern food with heaps of flavor, and the Mexican-inspired green shakshuka at brunch there remains a standout. Made with tomatillos, poblanos, and cilantro, it also comes with a side of pita.

In Brooklyn’s Ditmas Park, Mimi’s is a low-key haven of Middle Eastern specialties, including a special shakshuka made with roasted tomatoes and spiced with cinnamon for a sweet-savory combination. There’s an additional Midtown location.