HACKED RECIPE
Saffron Souffle Recipe
By willowpondgj
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Hacked from
Baked Eggs with Saffron and Cumin
Saffron and cumin add a lot of fragrance to traditional baked eggs. A very easy dish to make, and good for brunch as well as later meals.
INGREDIENTS
- 1 teaspoon cumin
- Vegetable oil
- 1/2 medium onion, chopped
- 3 tomatoes, cubed
- 1 pinch saffron (6 or 7 threads)
- Salt
- 4 eggs beaten
- 3 oz Swiss or Gruyere cheese grated
INSTRUCTIONS
- Preheat oven to 300 degrees F. Toast cumin in a dry, medium- to large-sized skillet.
- Add vegetable oil, and cook onions over medium heat until soft, about 3 minutes. Add tomatoes and sprinkle in saffron and several pinches of salt. Cook, stirring, until mushy, about 5 minutes. Taste and add more salt if needed. Beat eggs and mix in a little ground saffron, salt and cheese.
- Divide tomato mixture into 2 large ramekins. Top each ramekin with 1/2 of beaten egg mixture. Bake in oven for 15 minutes, until set and puffy. Remove and serve hot!
Member recipes are not tested by the CHOW food team.
