Photo: Joseph Gonzalez
Baked Eggs with Saffron and Cumin Recipe
7 ingredients
2 servings
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
271
Calories
9g
Protein
20g
Fat
16g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon cumin
- Vegetable oil
- 1/2 medium red onion, chopped
- 3 tomatoes, cubed
- 1 pinch saffron (6 or 7 threads)
- Salt
- 4 eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes