Moroccan spiced eggs

Total time: 50m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 513 Kcal, 11g Protein, 25g Carbohydrates, 40g Fat


  • Chilli saffron oil
  • 0.5 dl olive oil
  • 0.25 tsp smoked paprika
  • 0.25 tsp chilli flakes, coarsely crushed
  • 1 pinch saffron
  • Olive & herb salad
  • 0.5 tbsp lemon juice
  • 0.5 tsp cumin, coarsely crushed
  • 2 tbsp olive oil
  • salt to taste
  • 4 tbsp flat-leaf parsley, torn
  • 160 g Kalamata olives, drained
  • 2 tbsp peppermint, torn
  • Eggs
  • 2 tbsp olive oil
  • 4 fresh eggs
  • 0.25 tsp cumin, coarsely crushed
  • 200 g bread sliced, toasted
  • salt and pepper to taste

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  • Chilli saffron oil

    Heat the oil and spices in a pan, leave to infuse over a very low heat for approx. 30 mins.
  • Olive & herb salad

    Combine the lemon juice, oil and cumin, season with salt. Add the olives and herbs, mix.
  • Eggs

    Heat the oil in a frying pan. Crack the eggs one at a time, slide into the pan, fry for approx. 2 mins. Reduce the heat, cook for a further 3 mins., season. Drizzle with the chilli saffron oil, serve with the bread and olive & herb salad.
  • Shelf life:

    Keep the chilli saffron oil in a sealed container and store in a dark place for approx. 2 weeks.

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