Baked Eggs with Saffron and Cumin |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1 tablespoon(s) olive oil |
1 large shallot or 1/2 medium onion, finely chopped |
2 large or 3 medium tomatoes, cubed |
1 teaspoon(s) ground cumin |
salt and freshly ground black pepper to taste |
2 eggs |
1 pinch(s) saffron (6 to 8 threads) |
Directions:
1. Preheat the oven to 325 degrees F. Toast cumin in a dry, medium- to large-sized skillet. Add the olive oil, and cook the onions over medium heat until soft, about 3 minutes. Add the tomatoes and sprinkle in the cumin. Cook, stirring, until the tomatoes have softened, about 5 minutes. Salt and pepper to taste
2. Divide the tomato mixture into 2 medium ramekins. Top each ramekin with 1 egg. Crumble the saffron threads with your fingers and sprinkle them over the eggs. Bake in the oven for about 20 to 25 minutes, until whites and yolk are set (a few minutes less if you prefer your egg yolks slightly runny). Remove from the oven and sprinkle a tiny bit more salt and pepper on top. Cool for 3 minutes or so before serving.
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