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  • 3 Thomas’® 100% Whole Wheat English Muffins
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 yellow onion, diced
  • 2 tbsp spicy harissa paste
  • ½ cup canned artichoke hearts, drained and roughly chopped
  • ¼ cup fresh flat leaf parsley, chopped
  • 1 tsp paprika
  • 1 tbsp lemon juice
  • 1 28 oz jar marinara
  • 6 eggs
  • 6 mozzarella slices or 2 burrata balls, halved
  • salt & pepper


  1. Preheat oven to 375°F.
  2. Split English Muffins with hands or a fork, line them up on a baking dish, and bake in oven for 14 minutes.
  3. Add olive oil to a skillet over medium heat. Add garlic, onion, and salt & pepper and cook for 4–5 minutes until onion is soft.
  4. Stir in spicy harissa paste for 1 minute, then add artichoke hearts, parsley, paprika and lemon juice and cook for 8 minutes adding salt & pepper to taste. Stir in marinara and then remove from heat.
  5. In the baking dish, cover English Muffins with tomato mixture and use a spoon to press an indentation into sauce on each English Muffin half. Crack an egg into each indentation and top with halved burrata balls or mozzarella slices.
  6. Bake for 15-18 minutes or until egg whites are solid (yolks should still be runny).

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