Saffron Tomato Shakshuka

Jump to Recipe

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!

Saffron Tomato Shakshuka from (@whatsgabycookin)


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!

Saffron Tomato Shakshuka from (@whatsgabycookin)

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

Author: Gaby Dalkin
5 from 4 votes
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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Mediterranean, Middle Eastern
Servings 6 people


  • 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.


Make sure and select a skillet that has a tight-fitting lid to cook your eggs to perfection.

Nutrition Information

Calories: 128kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 177mg | Potassium: 327mg | Fiber: 1g | Sugar: 3g | Vitamin A: 837IU | Vitamin C: 22mg | Calcium: 79mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. 5 stars
    This recipe is so delicious!
    It seemed intimidating but it was fairly easy.
    Have done it now about 4 times. Always perfect!

  2. 5 stars
    This was phenomenal and I can’t wait to make it again. Confession: I realized too late that we were out of saffron — and it was still delectable! But I need to make it with the correct flavors.

  3. With all due respect, how do you write a food blog that fails to indicate the number of servings your recipes serve? Especially ironic since it was included in recipes that feed a crowd....but servings is listed as 0! I find many on your site that I'd like to make but more often than not you are omitting this major piece of information. This recipe was written some time ago so there has been ample opportunity to correct this oversight. I urge you to make sure future recipes include the number of servings. Thank you.

    1. Hi Ann,

      Thanks for your feedback. When we switched my site to the new design, all that information was lost in the transfer. I'm going back and doing all of them by hand myself because I'm the only one who knows all those details. So as you can imagine, doing that for 2000+ recipes is taking me some time. Sorry for the inconvenience. Feel free to email, message or comment and I can let you know sooner if there is a recipe you need intel for.

      Happy Holidays

  4. Hi Gaby! I've never poached an egg and this recipe kinda intimidates me because of that haha! I would love a video of you making this recipe or an Instalive. Thanks in advance!

  5. Looks delicious! Shakshuka has been on my list of things to make for a while now!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating