Aleppo pepper is not only in the dish but also on the tables at Momed in Atwater Village, where it fills the pepper shakers at Alex Sarkissian’s Eastern Mediterranean restaurant. Momed’s version of kuku is also a lot of fun to cook at home, especially if you like making shakshuka, the fantastic tomato-and-egg dish popularized in recent years by the London-based Israeli chef Yotam Ottolenghi.

Sarkissian’s kuku is deconstructed, which means it’s kind of a green version of shakshuka, with the eggs cooked on top of the vegetables rather than bound with them. This makes it even prettier than the more traditional versions, and particularly wonderful when paired with grilled bread — and as much Aleppo pepper as makes you happy.

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