Saffron and Tomato Shakshuka
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 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
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Preparation
Step 1
Heat the oil in a large 10 inch skillet over medium high heat, add onions and saute for 5 min.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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