There is something heavenly about the combination of cumin and eggs, especially sunny side up eggs with the yolk still a little runny. Middle Eastern and North African cultures discovered this pairing ages ago and we are here to follow in their genius footsteps. Be warned: you may never eat non-cumin seasoned fried eggs again!
Cumin is a fantastic digestive aid and antioxidant. It’s also a good source of iron! Eggs contain choline which is important for brain and memory development. At only 75 calories a pop, an egg has 6 grams of high quality, complete protein as well as iron, vitamins, minerals and carotenoids that are vital for eye development and vision. The egg is therefore a tiny nutritional powerhouse. But what about all that cholesterol? While it's true that eggs do contain a solid helping of cholesterol, experts agree that it's not cholesterol in food but saturated and trans fats that causes blood cholesterol to be elevated as explained here. So go ahead and enjoy those nutrient-dense eggs. They are especially handy for picky eaters and for a quick, last minute, i'm-too-lazy-to-cook lunch or dinner protein option.
1 tablespoon olive or coconut oil
Pinch or 1/8 teaspoon cumin powder
Salt to taste
Heat the oil in a pan until hot but not smoking. Crack the egg into the oil, retaining the integrity of the yolk. Cook on medium heat until the sides just begin to brown. If you don't fancy a runny yolk, flip the egg over to seal the yolk. Sprinkle with salt and cumin and cook for another minute. Serve with sliced buttered toast for a yolk dipping taste of heaven or stick in between two slices of buttered bread for a yummy egg sandwich.