This makes for a fantastic sharing brunch for a lazy Sunday morning.

Serves 2

For the dish:

  • 1 small red onion
  • 2 garlic cloves
  • 1 small red chilli
  • 2 red peppers
  • 4 tomatoes
  • 1 tablespoon of rapeseed oil
  • 1 teaspoon of salt
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of cayenne pepper
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of ground sumac powder
  • 2 tablespoons of freshly chopped coriander
  • 4 eggs

For the sauce:

  • 60g natural yoghurt
  • 1/4 teaspoon of ground cumin
  • 1/4 teaspoon of ground sumac powder


Preheat the oven to 250C
Finely slice the onion, chilli and garlic
Chop the tomatoes into small chunks
Cut the red pepper into strips
Preheat the oil in a heavy based and oven proof pan to medium high heat
Cook the red onion for 5-6 minutes until starting to soften and colour
Add the garlic, chilli and spices (paprika, cayenne, cumin seeds, sumac) and cook for a minute
Add the tomatoes and give them a couple of minutes to start breaking down
Add the red peppers and cook for 10 minutes, stirring occasionally
Make 4 wells in the sauce and crack the eggs in
Place in the oven and bake until the egg white is set (around 5 minutes)
To make the sauce, simply combine the ingredients and drizzle over the Shashuka
Sprinkle with fresh coriander and serve immediately with flatbread