Chicken Shakshuka


  1. Heat olive oil in a large sauté pan on medium heat. Add chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add chicken strips and cook for 4-5 minutes, or until heated through. Add garlic and spices; cook an additional minute. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.
  3. Season with salt and pepper and bring the sauce to a simmer. Use a spoon to make small wells in the sauce and crack the eggs into each well.
  4. Cover the pan and cook for 5-8 minutes, or until the egg whites are set.
  5. Garnish with feta and parsley.


  • 6 oz Burke® Chicken Breast Strips
  • 1 onion, diced
  • 1 pepper(s), red bell, diced
  • 4 garlic, clove(s), minced
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 28 oz tomato(es), canned, whole
  • 6 egg(s)
  • to taste salt and pepper
  • 4 oz cheese crumbles, feta
  • 2 tbsp parsley, fresh, chopped