Shakshuka Recipe From Society Cafe’s Executive Chef Manuel González Charles

The joys of sharing long, leisurely brunches with friends is back and many hotels and restaurants are adding features to sweeten the deal. Walker Hotel in Greenwich Village has always had a leg up on the competition. Their jazz brunch features local tunes, flowing bubbles and possibly the best shakshuka in Manhattan.

“As New York City comes alive again post-pandemic, we are investing more of our efforts into experiential marketing and entertainment,” explains Atit Jariwala, CEO, Bridgeton Holdings including Walker Tribeca, Walker Greenwich Village, Marram Montauk. “Jazz is such an integral part of the history of Greenwich Village with the neighborhood home to so many great clubs. Having live music makes it a more comfortable and welcoming experience for our guests.”

It’s no surprise that Executive Chef Manuel González Charles’ shakshuka game is strong. With his youth spent in Peurto Rico, huge family meals exposed him to the wonders of a shared meal. Dabbling in the kitchen, surrounded by local and seasonal foods, led Chef Manuel to explore as far and wide as possible, and quickly. By 18, he’d left Puerto Rico to study at New York’s Institute of Culinary Education and continued honing his craft in Michelin starred kitchens after graduation. Chef Manuel eventually made a name for himself at Restaurant Marc Forgione which is known for rustic-chic decor with seasonal and farm-to-table cuisine. He next hopped over to Laotion Tribeca fave Khe-Yo as Executive Chef before moving into his new role as Chef de Cuisine at Society Cafe. By fall of 2018, Chef Manuel González Charles was the official Executive Chef with a full retinue of local farmers providing the best produce, freshest seafood, choicest meats around and the best shakshuka. Shakshuka, a tomato and pepper sauce based braised egg dish, is gently seasoned and reliant on the best eggs and produce around.

Live music has always been a part of The Walker Hotel line up and with more and more guests arriving comes more opportunities to soak in the scene. Sunday jazz brunch is a scene but jazz evenings are the epitome of New York chill. Resident musician, Denis Kugappi, is a feature of the plush and homey lobby letting the rhythms flow from Thursday to Sunday evenings from 6:30 to 9:30 with the occasional guest appearances from New School students looking to perform.

See below for the exclusive recipe for Chef Manuel’s Shakshuka.

Shakshuka, Shishito Peppers, Spanish Chorizo and Baked Eggs

Tomato Sauce

1 can (28oz) Canned San Marzano Tomatoes

3 grams Basil Leaves

1 gram Oregano

1 gram Thyme

5 grams Thinly Sliced Garlic

Bring a Medium Size Pot to Medium heat. 

Add Extra Virgin Olive Oil and garlic. Cook until garlic begins to toast and add thyme oregano and basil. 

Once the herbs become fragrant add the canned tomatoes.

 Season with salt and pepper and simmer for 25-30 minutes.

 Use a hand blender to puree the sauce.

Shakshuka Sauce

35 grams Shishito Peppers

35 grams Medium Dice Onions

5 grams Smoked Paprika

4 grams Ground Cumin 

100g White Wine

400 grams Tomato Sauce 

10 Grams Diced Spanish Chorizo

Chopped Cilantro 

Process.

Slice Shishito Peppers into rings and medium dice the yellow onions. 

Bring a pot to medium heat and sweat onions and shishitos until soft. 

Add Paprika and Cumin and toast spices.

Deglaze with white wine and cook alcohol off.

Add the Tomato Sauce and Simmer for 20 minutes

Final Product

On a cast iron pan add Diced Spanish Chorizo and Shakshuka sauce. Crack fresh eggs, leaving space in between.

Bake in the oven at 350F for 8-10 minutes or until the eggs are done to your preference. 

Garnish with Chopped Cilantro and Serve with Toast.