A trip out to this Reseda restaurant will be rewarded with two shakshuka options. The Mom’s is spicy and comes with a side of Israeli salad and baguette cuts. As the name suggests, this is the classic, and it’s done right. The second option is a sort of shakshuka-pizza called the Melted Mom’s. Place the stew and egg over fresh pizza dough, top with mozzarella, and voila…or whatever the Israeli version is.

Hummus Bar and Grill is the full Israeli experience: servers that seem like they just finished their stint in the IDF, Hebrew spoken all around, and shakshuka that's as authentic as any beyond the shores of the Mediterranean. The stew is heightened with a kick of spiciness, and balanced with the sweetness of the roasted vegetables. Order a side of Merguez sausage for added spice and meatiness, otherwise, use the warm pita to sop up whatever's left.

This Ventura Boulevard staple is technically in Encino, but stepping inside transports one to a Tel Aviv suburb. Aroma’s shakshuka is traditional. The flavor is heavy on tomato with a kick of spice and basil to add dimension. A hint of sweetness is thrown in for good measure. The dish comes with a side of pickles, olives, and warm, perfectly fluffy pita. Order the Nana tea for a complete experience.

What was once a Beverly Hills local favorite, Momed has a second location in Atwater Village. Both serve shakshuka, but only on the weekends. Momed gets their spices right with just the right blend of herbs and spice level. At the end, there’s a full pita to help soak up the rest of the dish.

This Jewish bakery in the heart of the Pico-Robertson neighborhood is a hole-in-the-wall in the best possible sense. Just a few tables that are never empty and a bakery display case. Everything they make is done in their stone oven, including the shakshuka. Needless to say, the phenomenal pita comes served fresh with a side of hummus. Take note that the spicy shakshuka comes loaded up with chiles, and while it's one of the more traditional versions here, it's not served in a classic skillet.

After waiting an hour for a seat, Israeli salad and olives come served as the side dish to this solid shakshuka. The plate is one of the most "authentic" Israeli versions in L.A. With plenty of customers speaking Hebrew inside, it’ll feel like a place in Old Jerusalem.

The draw of the shakshuka at Mid-City cafe Paper or Plastik is its simplicity. Tomatoes, peppers, and bread. They're not reinventing anything here, but like everything on the menu, the highlights of the shakshuka are the fresh, organic ingredients —from the produce to the bread. The result is a dish that tastes so authentic it could be crafted by a grandmother. Add to that PoP’s solid coffee program, and brick-and-steel-chic atmosphere, and there’s one solid breakfast. 

Walter and Margarita Manzke's La Brea eatery has a line during most hours of its daytime service, a credit to its order-at-the-counter model during breakfast and lunch. The interior is filled with light and styled like a small village courtyard. The shakshuka is made with kale, yogurt, and some sesame seeds on top for a more modern variation. The bread is crunchy and fresh. In fact, the aroma of the bakery is one of the first things to notice when walking in through the door.

Kismet has become something of a poster child for the rise of Middle Eastern and vegetable-centric menus in Los Angeles. As such, shakshuka is something of a necessary morning offering, and Kismet doesn't disappoint. Like just about everything that comes out the kitchen, the shakshuka here is packed with bright, fresh flavor. Cumin and parsley adds a nice depth. The dish is served with a thick, delicious piece of bread from Bub & Grandma's bakery.

The shakshuka at Dune began as a topping for the hummus dish, but it was so popular that it evolved into its own fully-fledged menu item. This well composed plate uses Aleppo peppers for heat and cumin for a hint of the Middle East. The shakshuka can be ordered vegan, and is served with an option of homemade pita or white bread from bakers Bub & Grandma.

The shakshuka here flies under the name "baked eggs," but the taste is the same: three fresh eggs baked in a skillet are topped with a Moroccan sauce (re: tomatoes with various spices), spinach, and a goat cheese that serves to smoothen out the flavors. Toasted sourdough comes on the side, and some coffee from the bar is always a good call. The warmth of dish and the coziness of Semi-Tropic's interiors are a perfect pairing for a chilly morning.