Saturday, July 4, 2009
Baked eggs with Cumin and Saffron
so easy and very pretty for a nice weekend brunch.
1/2 tsp. cumin
1/2 Tbsp. ghee
1/2 Tbsp. butter (for greasing ramekins)
4 med shallots, diced
6 tiny tomatoes, sliced
pinch of saffron
coarse salt to taste
fresh ground pepper
3 large free run eggs
preheat oven to 375° F
1. In a cast iron skillet, toast cumin for a minute or so on med heat. Next add ghee to skillet and once heated, add the shallots. Cook until soft (about 3 minutes).
2. Add the tomatoes to the skillet, a bit of salt and a pinch of saffron. Cook until heated through and beginning to soften (about 3 minutes)
3. Thoroughly grease 3 ramekins with butter. Place ramekins on a baking sheet so you can move them easily in and out of the oven. Fill the bottom of each ramekin with the tomato and shallot mixture. Crack one egg into each ramekin. Bake for 12 minutes (check at 10, might take 14).
4. Sprinkle a little more saffron on each, fresh ground black pepper and some course salt.