We, along with everyone else in LA, are absolutely obsessed with Honey Hi. It’s the food we’re hoping God is serving in her cafeteria. The Honey Hi ladies go out of their way to exclusively deliver the best ingredients available (legit product pioneers) without any of the elitism that can sometimes permeate the atmosphere of health-forward establishments. The vibe at Honey Hi is so good it feels like home — even for a mid-western expat (a’ la myself).  

They shared their take on shakshuka, a classic Middle Eastern dish, which we devoured in 0 to 60.


1 tablespoon Olive Oil

1 whole Yellow Onion, thinly sliced

1 tablespoon Garlic, minced

½ Cinnamon Stick

2 teaspoons Turmeric

1½ teaspoons Paprika

1½ Cumin Seeds, toasted and ground

½ box of Bone Broth or Veggie Stock

½ teaspoon Salt

2 cans Organic Tomatoes in juice, diced

1 Date, chopped

½ cup Sweet Potato Diamonds


1 | Saute onions, olive oil and garlic together until soft.

2 | Add tomatoes, broth, dates and spices, simmering for 30 minutes until water releases and reduces.

3 | Add in chopped sweet potato diamonds and simmer until soft. (Takes about 40 minutes.)

4 | Preheat oven to 400 degrees.

5 | When sauce is ready, heat an oiled small cast iron skillet with 6 ounces of the tagine.

6 | When it starts to boil, drop in 2 eggs, simmer on stovetop for a couple of minutes, and then pop into your oven for 10-12 minutes until the whites are set and the yolks are still runny.

7 | Garnish with a generous drizzle of olive oil, turmeric and smoked paprika, maldon salt, parsley, dill and scallions.

8 | Serve alongside a big green salad dressed with olive oil and lemon juice, paired with a slice of toasted bread to sop up the juices as you go. Enjoy!

*HOT TIP: For more deliciousness try harissa spiced lamb sausages and/or halloumi cheese sautéed in olive oil.

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