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Prep Time 45 minutes
Total Time: 45 minutes
Course Breakfast
Servings 4 Servings


  • 1/4 lbs Lamb Merguez Sausage (Optional)
  • 1 Yellow onion (Diced)
  • 1 bell pepper (Diced)
  • 2 Cloves garlic (Minced)
  • 1 Teaspoon cumin
  • 1 Teaspoon smoked paprika
  • 2 28oz Cans crushed tomatoes
  • 8 Whole Eggs
  • 1 Pinch chopped parsley (for garnishing)


  • Preheat oven to 350.
  • In a large frying pan, cook the onions and peppers until softened, about 8 minutes. (if you are using sausage, you can add it with the onion and pepper)
  • Add in the garlic and cook for 2 minutes. Add in the cumin and paprika and cook 1 minute.
  • Add in the tomatoes and stir to combine. Season with salt and pepper. Bring to a simmer and remove from heat.
  • Note: for the next step, if your pan is big enough you can crack all the eggs right in to this pan. If you want to do individual smaller baking dishes you can split the tomato mix between them, or you could dump it all into a large casserole.
  • One by one, crack an egg into a ladle. Dip the ladle into the sauce and gently pour the egg out into the space you made with the bottom of the ladle. Repeat until all the eggs are in the sauce.
  • Bake for about 10-15 minutes until the egg white is turned opaque and the yolks are still soft.
  • Remove from the oven and serve with pita and parsley.
  • Warrior Pita instructions can be found in this recipe -
  • If you cooked it all in one pan, you can serve it by scooping out the eggs and sauce and putting them into each person's bowl.

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