Soak saffron in two tablespoons of boiling water and set aside.
In a quart saucepan bring some water to a boil. Carefully immerse eggs and cook for 8 minutes then immediately pour cold water to stop the cooking. This will give you perfectly soft boiled eggs. Set aside.
While the eggs are boiling, heat olive oil in a deep skillet or straight-sided sauté pan over medium to high heat until shimmering. ( 3 minutes)
Add chopped onions, stirring frequently until they start to caramelize. (About 5 minutes)
Add chopped garlic.
Add a can of diced tomatoes, half a can of water and stir to combine.
Add turmeric, saffron liquid with stamens, chilli or pepper and simmer for 15 minutes.
When eggs are cooked, peel and add them to the sauce. Plate and serve.