Poached eggs in a saffron-y tomato sauce with grilled bread or pita... welcome to your new favorite breakfast. It's a Saffron Tomato Shakshuka!
The brunch game has been strong here for the last few days and with Easter right around the corner, that's not changing!! Recently we had this Saffron Tomato Shakshuka for breakfast / brunch and it basically made my heart skip a beat! Poached eggs with a saffron tomato sauce (that reminiscent of my saffron tomato confit) that's topped with salt feta cheese, plenty of fresh herbs like green onions and cilantro and a healthy dusting of salt and pepper. You guys won't be disappointed. Shakshuka is 100% going on the regular brunch rotation for the next few months and I cannot wait - plus stay tuned next week for a FULL Easter Brunch menu!
And if you're as obsessed with the saffron tomato combo as me, you should also try this Tomato Confit Pasta situation. It couldn't be easier and it's BRILLIANTLY delicious.
Aaaaand... if you're a first time saffron buyer, don't be surprised when there are only a few treads in each container. You truly only need a few to really pack a punch when it comes to flavor!
Saffron and Tomato Shakshuka
- 1 tablespoon olive oil
- ½ yellow onion thinly sliced
- 4 cloves garlic roughly chopped
- 1 pint cherry tomatoes cut in half
- 1 ½ tablespoons tomato paste
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Pinch of saffron threads 10-15 threads total
- 2-4 tablespoons water
- 6 eggs
- 4 green onions chopped
- ¼ cup cilantro chopped
- ¼ cup feta cheese crumbled
- Kosher salt and freshly cracked black pepper
- 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.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking