1Preheat oven to 300 degrees F. Toast cumin in a dry, medium- to large-sized skillet.
2Add 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.
3Divide tomato mixture into 2 large ramekins. Top each ramekin with 2 eggs. Bake in oven for 15 minutes, until whites and yolk are set (alternatively, until the whites are set and the yolk is just slightly runny). Remove from oven, dust the top with a tiny bit of crushed saffron and salt. Cool for 5 minutes or so before serving.
From late February through June, we're thrilled to be twisting, snapping, peeling, and pinching as many crawfish as we can. Crawfish boils are a Southern staple (especially in Louisiana and Mississippi), and we want to arm you with the secrets.
Dried Vs. Fresh Pasta
No, dried pasta isn't fresh pasta gone old. Here's how they compare.