Prep Time


Cook Time


Serving Yield


Spice up your breakfast with this Mediterranean shakshuka egg dish from the incredible @forkmylifechi!  It’s an umami bomb that’s bursting with bold flavors of night shades and spices, not to mention, Farmers Hen House eggs, that will transport your palate out of quarantine and into Constantine!

Share on facebook
Share on twitter
Share on pinterest
Share on email


2 tsp extra virgin olive oil

¼ cup chopped red onion

½ red bell pepper, chopped

1 garlic clove, sliced

½ tsp cumin

½ tsp smoked hot paprika

½ tsp ground coriander

½ tsp dried oregano

1½ cup canned crushed tomatoes

2 Farmers Hen House eggs

1 ½ oz crumbled feta

1 tbsp cilantro leaves, torn

Salt and freshly ground black pepper

Naan, pita or toast recommended for serving


Step 1

Heat a medium skillet over medium-low heat and add extra virgin olive oil.

Step 2

Next add onions and bell pepper and cook for 3-4 minutes. Season with salt and freshly ground black pepper.

Step 3

Next add the garlic and cook for another 2 minutes.

Step 4

Add the cumin, smoked hot paprika, coriander and oregano. Cook for 30 seconds until the spices are fragrant.

Step 5

Next add the canned crushed tomatoes and season with salt and freshly ground black pepper.

Step 6

Bring to a simmer and allow the tomatoes to reduce for 10 minutes until or until thick.

Step 7

Next make two “wells” for the eggs in the tomato sauce. Crack one egg into a dish and then slide the egg into the well. Do this one at a time for each egg. Season the eggs with salt and freshly ground black pepper.

Step 8

Turn the heat to low, cover and let the eggs cook for 3-5 minutes, or until done to your liking.