Saffron Tomato Shakshuka with Fresh Herbs
Shakshuka is the epitome of Mediterranean comfort, and this version celebrates the region’s love of fragrance and color. I start by blooming a pinch o...
4 servings
Mediterranean Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
32 views
Ingredients
🥩
8 whole
large eggs
room temperature for even cooking
🥬
3 large
garlic cloves
minced to a paste with 1/2 teaspoon kosher salt
🍎
1 large
fresh lemon
halved
🌾
4 pieces
warm pita bread
for serving
🫒
3 tablespoons
extra-virgin olive oil
plus more for finishing
🥬
28 ounces
San Marzano tomatoes
crushed by hand, juices reserved
📦
1/4 cup
fresh flat-leaf parsley
roughly chopped
🥬
1 medium
yellow onion
diced into 1/4-inch pieces
🥬
1/2 teaspoon
freshly ground black pepper
🥬
1/4 teaspoon
crushed red pepper flakes
🥬
1 large
red bell pepper
stemmed, seeded, and cut into 1/2-inch dice
🌶️
2 tablespoons
fresh oregano leaves
torn by hand just before using
🌶️
1 teaspoon
kosher salt
plus more as needed
🥛
4 ounces
feta cheese
Greek, crumbled into pea-sized pieces
🌶️
1/2 teaspoon
smoked paprika
🌶️
1/4 teaspoon
ground cumin
📦
1/4 teaspoon
saffron threads
lightly crushed between fingers
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Place a heavy 12-inch cast-iron skillet or enameled cast-iron pan over medium-low heat and add extra-virgin olive oil. When the oil begins to shimmer but before it smokes—about 2 minutes—add saffron threads and swirl gently for 30 seconds until the oil turns a luminous golden hue and the saffron's perfume blooms. This blooming technique releases saffron's volatile compounds into the fat, maximizing flavor distribution.
Step 2
Increase heat to medium and add yellow onion and a pinch of kosher salt. Sauté for 4-5 minutes, stirring occasionally, until the onion turns translucent with lightly caramelized edges. The salt draws out moisture, preventing browning while building sweetness.
Step 3
Add red bell pepper and cook for 6-7 minutes, stirring every minute, until the pepper softens and begins to blister in spots. You're looking for the moment when the pepper's skin starts to separate slightly from the flesh—this indicates maximum sweetness development.
Step 4
Create a small well in the center and add garlic paste. Cook for 45 seconds, pressing the paste against the pan with the back of a wooden spoon until it becomes sticky and fragrant. This technique prevents the garlic from burning while intensifying its flavor.
Step 5
Pour in San Marzano tomatoes with their juices, scraping the pan bottom to release any fond. Add smoked paprika, ground cumin, crushed red pepper flakes, kosher salt, and freshly ground black pepper. The tomatoes should sizzle vigorously—this caramelization adds depth to the sauce.
Step 6
Reduce heat to maintain a gentle simmer and cook uncovered for 12-15 minutes, stirring every 3-4 minutes. The sauce is ready when it has thickened enough that a spoon dragged across the bottom reveals the skillet for 2-3 seconds before closing back over itself.
Step 7
Make 8 small wells in the sauce using the back of a large spoon. Crack each large egg into a small bowl, then gently slide into the wells—this prevents broken yolks and ensures even placement. The eggs should be partially submerged with yolks visible above the surface.
Step 8
Cover the skillet and cook for 5-7 minutes for runny yolks, 8-9 for jammy. Resist the urge to lift the lid frequently; trapped steam creates the perfect poaching environment. The whites should be just set with no translucency remaining.
Step 9
Remove from heat and let rest, covered, for 2 minutes. This carryover cooking ensures the whites are fully set while preventing overcooked yolks.
Step 10
Scatter feta cheese over the surface, then shower with fresh oregano leaves and fresh flat-leaf parsley. Squeeze fresh lemon over the entire surface, catching seeds with your other hand. Finish with a generous swirl of extra-virgin olive oil.
Step 11
Serve immediately in the skillet with warm pita bread on the side for scooping. The residual heat will continue to cook the eggs slightly, so serve promptly for optimal texture.
✨Chef's Tips
- ★Professional secret: Bloom saffron in 2 tablespoons of warm water for 10 minutes before adding to the oil. This creates a saffron 'tea' that distributes color more evenly throughout the sauce, resulting in a restaurant-quality golden hue without any bitter saffron threads.
- ★Temperature control is everything: Keep your sauce at a gentle 190-200°F (88-93°C) when poaching eggs. Higher temperatures create tough whites and overcooked yolks. If you don't have an instant-read thermometer, the sauce should barely bubble at the edges.
- ★For the silkiest eggs, use a technique borrowed from professional kitchens: create a shallow indent in the sauce first, then crack the egg into a fine-mesh strainer to remove the watery outer white before sliding into the well. This eliminates those stringy white tendrils.
- ★Make-ahead magic: Prepare the sauce up to 3 days ahead, storing refrigerated. Reheat gently to 180°F (82°C) before adding eggs. This allows flavors to meld beautifully while making this stunning dish as easy as any weeknight supper.
- ★The feta finish: For the creamiest texture, remove feta from refrigeration 30 minutes before serving. Room-temperature feta melts slightly into the hot sauce, creating pockets of salty creaminess that contrast beautifully with the acidic tomatoes.
bruncheggsvegetarianone-pancomfort foodMediterranean