Shakshuka is one of those comfort food recipes that I could eat on repeat without ever feeling bored. It’s the kind of dish that makes you slow down and appreciate simple ingredients coming together in the best way possible. I love how a few pantry staples, like tomatoes, onions, and spices, can transform into something bold and rich with so little effort. When I first tried this easy shakshuka recipe, I thought, ‘Why have I not been making this all along?’ The combination of softly poached eggs nestled into a bubbling tomato sauce has become my go-to brunch showstopper. It feels like the best shakshuka recipe should always come from one pot, saving you from a mountain of dirty dishes. And yes, that’s a major win for me (and probably for you too). What makes this shakshuka recipe traditional is its balance of spices—warm cumin, smoky paprika, and just a hint of chili. It’s hearty enough to enjoy for dinner and quick enough to whip up on a weekday morning. Some people ask if it compares to One Pot Chicken Recipes, but honestly, shakshuka has a charm of its own. It’s cozy, vibrant, and exactly the kind of dish that deserves a place on your one pot recipes list.

1) Key Takeaways
2) Easy Classic Shakshuka Recipe
3) Ingredients for Classic Shakshuka
4) How to Make Classic Shakshuka
5) Tips for Making Classic Shakshuka
6) Making Classic Shakshuka Ahead of Time
7) Storing Leftover Classic Shakshuka
8) Try these Main Course next!
9) Classic Shakshuka Recipe
10) Nutrition

1) Key Takeaways

This dish falls into the comfort food recipes category with ease.
Eggs poached in tomato sauce create a rich yet simple one pot meal.
The spice blend balances warmth, smokiness, and a little heat.
It works well for breakfast, brunch, or dinner with bread on the side.

2) Easy Classic Shakshuka Recipe

I’ve always thought of shakshuka as one of the easiest comfort food recipes you can master. The whole idea rests on simmering a tomato base until it feels thick and flavorful, then letting eggs gently poach in that same sauce. No need to fuss with separate pans. You end up with a warm meal, ready straight from one skillet.

The joy of this easy shakshuka recipe is that it lets you improvise. Add a few chickpeas if you want more protein, or toss in spinach to bring color and freshness. I once served it for a late-night dinner with nothing but crusty bread and butter. It hit the spot better than any takeout could have.

Many people say this is the best shakshuka recipe because it uses pantry staples and turns them into something filling. You don’t need advanced skills, just patience to let the sauce simmer.

3) Ingredients for Classic Shakshuka

Olive Oil: It helps soften the vegetables and builds the base for the sauce. A good drizzle adds flavor that ties everything together.

Onion: Chopped onion gives a sweet base once cooked down. It melts into the sauce and balances the tang of the tomatoes.

Red Bell Pepper: Adds a touch of sweetness and extra color. The pepper softens nicely as it cooks in olive oil.

Garlic: Minced garlic carries sharpness and aroma. It cooks quickly, so a brief sauté does the trick.

Cumin and Smoked Paprika: The duo adds earthiness and smoke. They give the shakshuka recipe traditional depth and warmth.

Chili Powder: Just a pinch provides gentle heat. You can raise or lower the amount depending on your mood.

Crushed Tomatoes: The star of the sauce. Choose a good can for the best result. The tomato base holds the poached eggs.

Eggs: Large eggs cook directly in the sauce. They should have firm whites with slightly soft yolks for the right texture.

Fresh Herbs and Feta: A sprinkle of parsley or cilantro adds freshness. Feta cheese, if you like, gives creamy saltiness.

Bread: Not an ingredient in the sauce, but you need it. Warm bread scoops up the egg and tomato like nothing else.

4) How to Make Classic Shakshuka

Step 1. Warm olive oil in a wide skillet. Add onion and pepper. Cook until soft and fragrant, stirring now and then. It sets the stage for the sauce.

Step 2. Stir in garlic, cumin, paprika, and chili. Let them bloom in the heat for a minute. You’ll smell the spices lift.

Step 3. Pour in crushed tomatoes. Season with salt and pepper. Let it simmer until the sauce thickens, about ten minutes. Stir so it doesn’t stick.

Step 4. Make small spaces in the sauce. Crack eggs into each well. Cover the skillet and cook until whites set but yolks stay soft, about five minutes.

Step 5. Scatter herbs on top. Add feta if you want. Bring bread to the table and serve straight from the skillet while hot.

5) Tips for Making Classic Shakshuka

Don’t rush the sauce. The tomatoes need time to mellow and sweeten as they cook. If you cut that time short, the sauce might taste sharp. Let it bubble until the oil rises to the top.

Use a pan wide enough for eggs to sit without crowding. Crowded eggs steam instead of poaching gently in the sauce. A roomy skillet gives better results.

Think about texture. Some people like firm yolks, others prefer them runny. Adjust the cooking time to suit your taste. This flexibility is part of why One Pot Recipes like this are so loved.

6) Making Classic Shakshuka Ahead of Time

You can prepare the sauce ahead and save it. Cook the tomato base, then let it cool. Keep it in the fridge for up to three days. When ready, warm it, then add eggs and cook as usual. It saves time and still tastes fresh.

I often make a batch of sauce on Sunday and use it through the week. It pairs well with more than just eggs. I’ve spooned it over rice, used it under roasted chicken, and even mixed it with beans. It holds its own each time.

Think of it as a flexible comfort food recipe. One sauce base, many uses. That’s the kind of cooking that makes life easier.

7) Storing Leftover Classic Shakshuka

If you have leftovers, store them in a sealed container. The sauce keeps in the fridge for three days. The eggs firm up as they cool, but the flavor remains strong.

Reheat gently on the stove. Add a splash of water if the sauce feels too thick. Some people microwave leftovers, but I find the stovetop keeps the texture better.

You might not have leftovers often. In my house, shakshuka disappears fast. Still, knowing how to store it helps when you make a larger batch.

8) Try these Main Course next!

9) Classic Shakshuka Recipe