Go Back
–+ servings
Print Recipe
5 from 3 votes

Saffron and Tomato Shakshuka

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Servings: 4 -6 people
Author: Gaby

Ingredients

  • 1 tablespoon olive oil
  • 1/2 yellow onion thinly sliced
  • 4 cloves garlic roughly chopped
  • 1 pint cherry tomatoes cut in half
  • 1 1/2 tablespoons tomato paste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Pinch of saffron threads 10-15 threads total
  • 2-4 tablespoons water
  • 6 eggs
  • 4 green onions chopped
  • 1/4 cup cilantro chopped
  • 1/4 cup feta cheese crumbled
  • Kosher salt and freshly cracked black pepper

Instructions

  • Heat the oil in a large 10 inch skillet over medium high heat, add onions and saute for 5 min.
  • Add garlic, tomatoes, tomato paste and spices, and season with salt and pepper. Cover and cook about 5 min stirring halfway. Remove the lid and stir in water.
  • One at a time make a small well in the tomato sauce and crack an egg into it, repeat with remaining eggs. Lower heat to medium and cover for 3-5 min.
  • Check eggs to see if they are done to your liking then garnish with the green onions, cilantro, feta and extra salt and pepper as needed. Serve immediately.