Polydish city guide

Best Shakshuka in New York

“Eggs poached directly in spiced tomato, served in the pan they were born in.”

Shakshuka

What the real thing tastes like

North African by birth, adopted across the Middle East: peppers and tomatoes cooked down with cumin and paprika into a thick sauce, wells made with a spoon, eggs cracked in and poached until the whites set and the yolks tremble. Served in the skillet with bread for dredging. The sauce must be thick enough to hold the eggs like settings hold stones.

2,660 voices, one story

Yolk-tremble is the standard reviewers hold every kitchen to — set yolks are mourned. The pan-to-table service and the bread-dredging finale are described as the format's genius, and watery sauce is the one unforgivable failure.

Order it here when it has

  • trembling yolks
  • cumin-paprika depth
  • communal pan
  • bread finale

Walk away when you see

  • watery versions abound
  • overset yolks common

Restaurant-level rankings for New York land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

Shakshuka on Polydish →