Saffron and Tomato Shakshuka
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!
Servings: 6 people
Ingredients
- 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
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.
Notes
Make sure and select a skillet that has a tight-fitting lid to cook your eggs to perfection.
Nutrition
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