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.