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Moroccan spiced eggs
20 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 513
  • Fat about 40g
  • Carbohydrates about 25g
  • Protein about 11g
This is needed
This is needed for 4 people
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
  • 2 tbsp olive oil
  • 0.5 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 egg
  • 0.25 tsp cumin, coarsely crushed
  • 200 g bread sliced, toasted
  • salt and pepper to taste
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And that's how it's done
And that's 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.
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.