Spanish Eggs with Saffron

Add 4 eggs into a sauce pan, fill with cold water, to about 1/2 inch (1.25 cm) above the eggs, heat with a high heat

Once it comes to a boil, place a lid on the pan and turn off the heat, after 11 to 12 minutes drain the eggs into a colander, then add the eggs into a bowl with iced water, once cool enough to handle, peel the eggs and cut each one in half lengthwise

Heat a large fry pan with a medium heat and add in the olive oil

Meanwhile, coat each half of egg, first in flour, then in some egg wash (1 egg whisked + sea salt & black pepper) and finally into the breadcrumbs (seasoned with sea salt)

Once all the eggs are coated, add them into the pan with the hot olive oil, fry for 1 minute per side or until golden fried, then remove them from the pan and transfer over a wire rack with paper towels underneath, drain the olive oil in the pan into a fine sieve with a bowl underneath

Using the same pan with the same heat, add in 2 tbsp (30 ml) of the reserved olive oil, along with the onion finely diced and the garlic roughly chopped, mix the ingredients with the olive oil

After 2 to 3 minutes and the onion is translucent, add in 1 tbsp flour, continue to mix together, after 2 minutes add in the vegetable broth and saffron, continue to mix for 5 to 6 minutes or until you get a slightly creamy sauce, then add in 2 tbsp chopped parsley and season with sea salt & black pepper, mix together, then lower to a low heat and add the eggs back into the pan, all in a single layer, simmer for 1 to 2 minutes

Serve directly out of the pan or transfer everything into a serving dish, sprinkled with finely chopped fresh parsley, serve at once, enjoy!