for 4 person

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

Eggs

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

How it's done

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.

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