Notes
- Use saffron threads instead of turmeric, if available.
Baked Eggs with Cumin and Turmeric
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Ingredients
1 tbsp olive oil
1/4 cup finely chopped onion
1/2 tsp ground cumin
1/4 tsp ground turmeric, divided
1/2 cup halved grape tomatoes
1/2 tsp salt and pepper
4 egg
Nutritional Facts
Amount Per Serving
110 Calories
Fat
9 g
Saturated fat
2 g
Carbohydrate
3 g
Protein
6 g
Directions
-
Heat oil in skillet set over medium heat; cook onion, cumin and half of the turmeric for about 10 minutes or until onion is translucent. Add tomatoes and half of the salt and pepper; cook for about 5 minutes or until tomatoes begin to soften.
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Preheat oven to 350°F (180°C). Divide tomato mixture among four ½-cup (125 mL) ramekins. Crack egg into each ramekin; sprinkle remaining turmeric, salt and pepper over top. Bake ramekins in prepared water bath for 20 to 25 minutes or until whites are set and yolks are still slightly runny.