Fried Chicken Shakshouka

Serves: up to 4 | Cooking time: 35 minutes

Our juicy Farmer Focus thin-sliced breasts breaded in cornflakes add the perfect twist on this breakfast classic.


  • 1 pack - Farmer Focus Thin Sliced BSB

  • 1 onion, diced

  • 3 cloves garlic, diced

  • 2 TSP paprika

  • 1 TSP cumin

  • 1/2 TSP chili powder

  • 28oz canned tomatoes, whole peeled

  • 1/8 cup fresh parsley, chopped

  • 1/8 cup fresh cilantro, chopped

  • 6 eggs

  • 1.5 cup all purpose flour

  • 1 TBSP garlic powder

  • 2 TBSP onion powder

  • 2 TSP cayenne pepper powder

  • 1 TSP white pepper

  • 1-1.5 cups cornflakes

  • 1/4 cup feta cheese, crumbled


1. In a large saute pan over medium heat, add bell pepper and onion with olive oil. Saute for about 5 minutes or until translucent.

2. Add garlic, paprika, cumin and chili powder and saute for about 2 minutes before adding the can of tomatos. Break down the tomatoes in the pan as you stir and incorporate. Add salt and pepper to taste and simmer for about 5 minutes.

3. Seperately, prepare a 3 dip breading station to make the fried chicken. In one container, add AP flour, garlic, onion, white pepper and cayenne powder and mix. In the second, add 3 eggs, whisked until homogenous. In the third, the cornflakes. Pre-heat the oven to 350F.

4. Coat the chicken breast in order of flour, egg then cornflake. Place a sheet tray with a wire rack and bake for 20 minutes or until internal temperature is 165F and breading is crisp.

5. When you are about 5 minutes from serving, make wells in the Shakshouka and crack the egg directly into the well. Cover and cook until the whites are cooked through, but the yolk is still slightly runny.

6. Plate the fried chicken with the Shakshouka sauce and egg on top. Sprinkle fresh parsley, cilantro and crumbled feta cheese on top and enjoy!

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