Instructions

• Make the infused oil: in a small saucepan combine 1/4 cup olive oil, 1 teaspoon paprika, a pinch of crushed red pepper flakes, and a pinch of saffron. Warm over medium heat for 5 minutes, stirring once or twice, then remove from the heat and set aside to cool slightly.
• Heat a large skillet over medium-high and add 1 tablespoon olive oil or butter; heat until the oil shimmers or the butter is melted and foamy.
• Crack the 6 eggs into the skillet (work in batches if the pan is not large enough to hold them without crowding). Cook until the whites are set and the yolks reach your preferred doneness. Season the eggs with kosher salt and freshly ground pepper while they cook.
• Transfer the cooked eggs to a serving platter or individual plates. Drizzle the warm infused oil over the eggs.
• Sprinkle cumin and sesame seeds over the eggs to taste. Gently break the yolks with a fork or spoon if you prefer the yolks runny across the plate.
• Serve immediately with 1 cup Kalamata olives and fresh tomatoes, cucumbers, fruit, dried fruit, nuts, and bread alongside.