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.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. Wanna try it at home? Get some Rockey's Milk Punch
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