The question isn’t why has shakshuka become so popular in New York City, but rather why did it take so long? The North African dish, in which eggs are poached in a stew of tomatoes, has no single authentic recipe. It’s a typical breakfast in Israel, but it’s become more visible among interesting brunch spots here in town, Middle Eastern or otherwise, likely because it’s health-conscious yet undeniably delicious. Here’s a list of the places across the city doing the best things with the classic.
Note: This list is arranged geographically, north through south from Manhattan to Brooklyn.Read More