Add the eggs into a sauce pan, fill with water to ½ inch (1.25 cm) above the eggs, heat with a high heat, when it comes to a boil, place a lid on the pan and turn off the heat, after 11 to 12 minutes add the eggs into a bowl with iced water, once cool enough to handle, peel the eggs, then cut each one in half lengthwise and coat each piece in all purpose four

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

After a couple of minutes, add in the coated eggs, all in a single layer, fry for 1 to 2 minutes per side or until lightly golden fried, then remove from the pan and set aside

Using the same pan with the same heat, add in the blanched almonds, mix continuously with the olive oil, after 2 to 3 minutes and the almonds are lightly sauteed, remove from the pan and set aside, then add in the cloves of garlic (whole & skins removed) and the slices of baguette (cut into small squares), mix continuously, after 2 to 3 minutes add in the tomato roughly chopped, the parsley and season with sea salt & black pepper, mix together, after 3 minutes and the tomato is lightly sauteed, turn off the heat

Once the mixture is cool enough to handle (a couple of minutes), add the mixture into a food processor, along with the sauteed almonds and ½ cup (120 ml) vegetable broth, run the food processor for 1 to 2 minutes or until everything is well blended

Add the mixture into the same fry pan, heat with a medium heat, add in another ½ cup (120 ml) vegetable broth and the saffron, mix together and bring to a simmer, then add the eggs back into the pan, all in a single layer, simmer for 2 to 3 minutes, then remove from the heat

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