Heat a non stick pan on medium to medium low and add the cumin to the dry pan, toast it briefly, stirring constantly, then remove the cumin to a small bowl.

Same pan, add the oil, when hot, add the onion and saute until softened.

Add the tomatoes and sprinkle in the cumin, stir and cook until the tomatoes have softened up, just a few minutes, season with salt and pepper as desired. Place half of the tomato mixture into each ramekin.

Crack and egg into a small bowl, then slide that into a ramekin. Repeat with the second egg. (I like to crack eggs in bowl first to make sure no shell fragments are in the egg.) Crumble up the saffron threads and sprinkle half on each egg.

Place the ramekins on the prepared baking sheet and place in the oven, bake for 20 to 25 minutes or until the whites and yolks are set. For runny yolks, bake a few minutes less.

Remove from the oven, sprinkle with salt and black pepper as desired and let cool for 3 minutes.

Serve with rice, noodles, or buttered toast, enjoy.