Simple Spicy Shakshuka

Summer has made a welcomed return here in London and whilst we are slowly getting back to a new normal, it still looks like it will be a while before we are able to enjoy Saturday brunch properly with our friends. So I am bringing an element of brunch to your kitchens! Here is my recipe for a beautifully rich Shakshuka. Slow cooked onions and peppers in a wonderfully spiced tomato sauce with runny yolk eggs and all mopped up with some crusty homemade sourdough. Absolute heaven! Keep it Whole30 by enjoying it without the bread and if you're gluten-free just use your best free-from bread to soak up the goodness!

You want to make sure the onions cook low and slow so they almost caramelise but don’t burn. That will help add a layer of sweetness to the Shakshuka which will counterbalance all the spices you’re throwing in. I am using Aleppo Pepper in mine which is also known as Pul Biber or Red Pepper Flakes. You can find these in various grocery stores and I love having it in the cupboard. It adds both a smokiness and a kick to my dishes! I also prefer to use good quality tinned peeled tomatoes rather than chopped as I find that they are less bitter which means you don’t need to add any extra sugar to the tomato sauce. But, if you find yourself with chopped tomatoes only, then go ahead and use those, just taste the sauce and if you find they are too acidic, then add an extra teaspoon of sugar.

This is great to share with someone, or if you’re feeling super hungry, go ahead and eat the whole Shakshuka yourself! And if you want to increase the size, just double up and ensure you use a big enough frying pan so your eggs have space to sit in their little wells. Then put the pan in the middle of the table, grab your crusty bread and dig in!

Simple Spicy Shakshuka

Serves: 2

Prep time: 10 minutes

Cook time: 30-35 minutes

Total time: 40-45 minutes


3 Tbsp Olive Oil

1/2 Red onion, finely diced

1 Red pepper, diced

1 Garlic, finely chopped

1 Tsp Smoked paprika

1/2 Tsp Ground coriander

1 Tsp Ground cumin

1 Tsp Aleppo pepper

400ml Tinned peeled tomatoes

1 Tsp Salt

1/2 Tsp Black pepper

2 Large free-range Eggs

Small handful fresh parsley, roughly chopped

1 Tsp Sumac


  1. In a medium frying pan, add the olive oil and heat on high for 2-3 minutes. Reduce to medium-low and add the red onion. Sauté for 2-3 minutes before adding the red pepper. Sauté on low for around 10 minutes until the onions are softened but not browned.

  2. Add the garlic and fry for 1 minute before adding all the spices. Stir to combine and sauté for 2-3 minutes until fragrant. Add the peeled tomatoes and use a potato masher to gently crush them. Season with salt and pepper and simmer for 15 minutes on low.

  3. Create 2 wells in the pan and crack your eggs into each one. Cover the pan and leave for around 4 minutes until the eggs have cooked through.

  4. Sprinkle over some fresh parsley and sumac on the eggs and serve with crusty bread.


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© 2021 by The Rosemary Thymes. Cooked with a pinch of love from Italy & the UK 🇬🇧🇮🇹