I first made these baked eggs with cumin and saffron when I lived in Shanghai a few years ago. I had recently become obsessed with cumin, after eating at many Muslim Chinese restaurants in Shanghai and Beijing that specialized in cumin lamb dishes. Of course, at home, I wanted to use cumin as much as possible, and worked the spice into this breakfast dish.
So here's a short, revised recipe, since I recently made this again and it was every bit as good as I remembered. The process is a piece of cake. You just sauté some shallots or onions in a pan, add the tomatoes, cumin, salt, and pepper, then transfer the mixture to ramekins. Then you crack an egg into each ramekin and sprinkle a bit of saffron on top. It looks really nice coming out of the oven with specks of bright red from the saffron and the egg still bubbling on top.Read More