This Ventura Boulevard staple is technically in Encino, but stepping inside may as well transport you 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.

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.

The outside dining area at this Silver Lake restaurant looks like a set piece from Disneyland's Jungle Cruise, and the recently revamped bar program means you’ll be washing things down with pleasure. The shakshuka here stays on the weekend brunch menu. In a slight twist, the dish here contains harissa, cavolo nero, and feta cheese, making it a skillful play on the classic. The dish's elegant presentation is nearly as impressive as the patio setting.

The team behind G&B opened up this coffee shop with a kitchen, and the result has been praiseworthy, to say the least. The shakshuka (here called “Baked Eggs”) includes chorizo (in place of merguez) and ricotta cheese. It's not kosher, but it's sure delicious. The hearty dish comes served with two thick and perfectly buttered slices of toast to boot.

Habayit may be famous for its falafel and matzo ball soup, but their shakshuka is as warm and authentic as owners Amir and Pnina. The shakshuka itself is not spicy, but add some of the green schug sauce (made with Habanero and Serrano chilies) to turn the heat up to a 10. The dish is served with pita and traditional Israeli salad.

The tomatoes are fresh, the eggs are creamy, and the seared parsley garnish has just the sharpness you want to punctuate the flavors. The shakshuka at Origin is a perfectly balanced version of a traditionalist recipe. Choose between challah or baguette side bread options, or go with the 7-grain toast and homemade jam for the ultimate taste of morning.

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 you have one solid breakfast. [Photo: Yelp]

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.

While others use chorizo or leafy greens to stand in for spicy Moroccan merguez, Stir Market gives you the real thing. And not ground up, but a whole sausage right there in the pan. They also use chickpeas in the stew, which gives it a different overall texture. Also, no pita in this version.

Chef Kris Morningstar calls his shakshuka “Eggs In Purgatory”, but the taste is certainly not in limbo. The plate is a cross between an egg and tomato casserole and traditional shakshuka, Morningstar adds fennel pollen, pecorino cheese, and a good kick of chilies, so it’s spicy with a subtle blend of flavors beneath. It is a weekend-only dish, but you’ll be having brunch in one of the most elegant outdoor seating spaces in town.