Step inside the tiny neighborhood restaurant Honey & Co. in London, and breakfast might look like a merguez sausage roll with harissa or a sour cherry and pistachio filled Fitzrovia bun, named for the neighborhood. Over at nearby Honey & Smoke, brunch is creamy hummus with chili garlic dressing or pork gyros on griddled bread with avocado, tzatziki and a fried egg. But for Sarit Packer and Itamar Srulovich, the Israeli chefs behind these beloved Middle Eastern restaurants, brunch at home is a simpler affair: green shakshuka, an herb-heavy version of the traditional eggs braised in tomato sauce.
On August 22, Packer and Srulovich, will share two morning favorites—Mango Pancakes with Lime and Coconut; and Feta, Tomato and Pomegranate Fattoush—in a class called A Better Brunch, our first guest-taught live-streaming class. Learn more about the class here and get a glimpse inside their kitchen at home.
Go-To Brunch Dish
“Green shakshuka. Shakshuka is a traditional egg dish, eggs poached in sauce. This version uses all the greens you have kicking around your house—carrot tops, leeks, spinach, fresh herbs, all your leftover vegetable tops and ends. Or you can grab fresh ingredients straight from a trip to the farmers market to start your weekend nicely. Gather everything together, braise down in a pan and then crack a few eggs in. It’s a 10 minute recipe and so easy!” — Sarit Packer and Itamar Srulovich
Favorite Pantry Staple
“Any kind of nut butter. We are tahini lovers forever, but lately we’ve been trying all sorts of nut butters—almonds, cashews, hazelnut... everything goes. They’re so versatile, you can use them as a dip, add to a dressing, bake in cakes and cookies or we make a really delicious barbecue tahini sauce that we roast on eggplants, but also works really well on meat, too.” — SR and IS
Surprisingly Beloved Kitchen Tool
“Hands down a fish slice: a slotted spatula with a wooden handle and metal prongs. It’s such a simple thing you wouldn’t think much of it, but we cannot cook without it. It’s somehow so much more than a spatula. It is perfect for flipping and lifting delicate things like omelettes or fish, but it also replaces so many other kitchen tools. It can do the job of a wooden spoon, stirring stews and scraping pans, we use it as a whisk to scramble eggs or bring together cake and pie mixes or to emulsify sauces like tahini or vinaigrette, even mayonnaise.” — SR and IS