Ingredients: Eggs are very important to Moroccan cuisine and they show up in many savory and sweet dishes. Argan oil is a specialty of the cuisine in southern Morocco, and its flavor is truly unique. The marriage here is a match made in heaven - use the freshest eggs you can get. This dish can be served as breakfast, a light lunch, or a starter for a more substantial meal. 6 large free range eggs 3 tablespoon Moroccan argan oil 1/2 teaspoon Fleur de Sel 1 teaspoon freshly ground Moroccan cumin Directions: 1. Heat the Argan oil in a medium sauté pan over low heat. 2. Add the eggs one at a time while stirring; cook for about 3 minutes - eggs will be cooked but still loose. 3. Remove from the heat and season to taste with salt. Sprinkle with cumin and serve warm. Serves 2 to 4