Moroccan spiced eggs

Moroccan spiced eggs

Total: 50 min. | Active: 20 min.
vegetarian, lactose-free
Nutritional value / people: 513 kcal
, Fat: 40 g
, Carbohydrate: 25 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chilli saffron oil

½ dl olive oil
¼ tsp smoked paprika
¼ tsp chilli flakes, coarsely crushed
1 pinch saffron

Olive & herb salad

½ tbsp lemon juice
2 tbsp olive oil
½ tsp cumin, coarsely crushed
salt to taste
160 g Kalamata olives, drained
4 tbsp flat-leaf parsley, torn
2 tbsp peppermint, torn


2 tbsp olive oil
4 fresh eggs
¼ tsp cumin, coarsely crushed
salt and pepper to taste
200 g bread sliced, toasted
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How it's done

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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.


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.

Good to know
Shelf life: Keep the chilli saffron oil in a sealed container and store in a dark place for approx. 2 weeks.
Tip: Use the chilli saffron oil to season pizza and pasta.

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