Saffron and Tomato Shakshuka

  shakshuka on a plate 

Serves: 6

Items Needed:

Large skillet, cutting board, knife, measuring cups and spoons

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
  • 2-4 tablespoons water
  • 6 eggs
  • 4 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup feta cheese, crumbled
  • Salt and pepper, to taste
 

Directions

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

 

Nutrition Information (per 1 serving)

Calories: 144
Fat: 9g
Carbs: 9g
Protein: 8g
Fiber: 2g
Sodium: 167mg

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