Baked Eggs with Saffron and Cumin Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 large shallot or 1/2 medium onion, finely chopped
2 large or 3 medium tomatoes, cubed
1 tsp ground cumin
salt and freshly ground black pepper to taste
2 eggs
1 pinch saffron (6 to 8 threads )

Directions:

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
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	215.89 Kcal (904 kJ)
Calories from fat	104.75 Kcal
		% Daily Value*
Total Fat	11.64g	18%
Cholesterol	163.68mg	55%
Sodium	82.53mg	3%
Potassium	763.49mg	16%
Total Carbs	21.01g	7%
Sugars	11.48g	46%
Dietary Fiber	4.19g	17%
Protein	9.99g	20%
Vitamin C	31.7mg	53%
Iron	2.3mg	13%
Calcium	80.5mg	8%

Amount Per 100 g
Calories	69.83 Kcal (292 kJ)
Calories from fat	33.88 Kcal
		% Daily Value*
Total Fat	3.76g	18%
Cholesterol	52.94mg	55%
Sodium	26.69mg	3%
Potassium	246.94mg	16%
Total Carbs	6.8g	7%
Sugars	3.71g	46%
Dietary Fiber	1.36g	17%
Protein	3.23g	20%
Vitamin C	10.2mg	53%
Iron	0.8mg	13%
Calcium	26mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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