Marigold Baked Eggs - alive magazine

Ingredients

• 1/4 tsp (1 mL) cumin seeds
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1/2 yellow onion, thinly sliced
• 2 tomatoes, roughly chopped
• 2 garlic cloves, minced
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) sweet smoked paprika
• 1 bunch (about 10 oz/300 g) kale, chard, or cavolo nero (black kale)
• 1/4 cup (60 mL) unsprayed edible pot marigold petals, rinsed in cold water, plus extra
• 4 large eggs
• 2 Tbsp (30 mL) finely grated Parmesan cheese