Baked Eggs with Saffron and Cumin Recipe AppetiteforChina

1. 1

   Preheat oven to 300 degrees F. Toast cumin in a dry, medium- to large-sized skillet.

2. 2

   Add vegetable oil, and cook onions over medium heat until soft, about 3 minutes.

3. 3

   Add tomatoes and sprinkle in saffron and several pinches of salt.

4. 4

   Cook, stirring, until mushy, about 5 minutes.

5. 5

   Taste and add more salt if needed.

6. 6

   Divide tomato mixture into 2 large ramekins.

7. 7

   Top each ramekin with 2 eggs.

8. 8

   Bake in oven for 15 minutes, until whites and yolk are set (alternatively, until the whites are set and the yolk is just slightly runny).

9. 9

   Remove from oven, dust the top with a tiny bit of crushed saffron and salt.

10. 10

    Cool for 5 minutes or so before serving.

* Per serving · 4 servings · Values may vary.