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There are certain recipes I return to again and again. This is not because they’re complicated or impressive, but because of how they make me feel. For me, shakshuka is one of those dishes. It’s warm, grounding, and deeply comforting, the kind of meal that asks you to slow down and be present.

Shakshuka has a way of meeting you exactly where you are. It’s endlessly adaptable: sometimes I add meat for extra heartiness, other nights I toss in a handful of spinach or whatever vegetables I have on hand. It can be bold and spiced or simple and soothing, depending on the day. No matter how you make it, it always feels nourishing.

I love serving it with fresh, crusty bread – something you can tear into and drag through the sauce but naan works beautifully too. Anything warm and bread-y that can soak up all that rich tomato goodness and liquid gold egg yolks feels right. There’s something especially satisfying about tucking a buttered, toasted slice of bread right up against a heaping scoop of shakshuka in your bowl.

This is the meal I crave after a long day, when I’m ready to unwind and settle in. It’s also my go-to after a cold day of skiing, when all I want is something cozy and filling to warm me from the inside out. As it simmers, the kitchen fills with steam and spice, and the pace of the evening naturally slows.

What I love most, though, is how this dish brings people together. My family always gathers around the pan, watching as the eggs are gently placed into the sauce, transforming from translucent to white right before our eyes. There’s something almost meditative about it.

Shakshuka is meant to be eaten communally, straight from the pan, with plenty of bread and no rush at all. It’s comfort food in the truest sense: simple, warm, and best enjoyed with others.

Below, I’m sharing my go-to shakshuka recipe along with the bread I love to serve it with. Pro-tip: Have leftovers? Bring it to work with soft-boiled eggs for a cozy lunch!

Shakshuka

You’ll need:

To make it:

Preheat your oven to 350 degrees F.

Cook onion and bell pepper in an oven-safe skillet until soft.

Add garlic. Add seasonings.

Add canned tomatoes and cook.

Make wells in the sauce and crack one egg into each well.

Place the skillet in the oven until the eggs are cooked through. (I like to use this time to butter and toast my bread.)

Easy Crusty Bread

You’ll need:

• 3 C Flour
• 2 tsp Instant Yeast
• 2 tsp Salt
• 1 1/2 C Warm Water
• Dutch Oven (I like this one)

Mix all the ingredients together in a bowl until a dough forms. This dough will be too sticky/wet to knead.

Place the dough in a lightly greased bowl and cover with cling wrap. Allow to rise for 2-3 hours or until doubled in size.

30 minutes before baking, preheat your oven to 450 degrees F with your dutch oven inside.

Once the dough has risen, shape the dough into a ball on parchment paper. Transfer dough on parchment to the dutch oven.

Bake for 30 minutes with the lid on the dutch oven and finish by cooking for about 12 minutes with the lid off.

Let cool before slicing. Enjoy!

There’s just something so special about a simple, cozy meal. I’d love to know – what are your favorite comfort recipes?