Heat a stock pot with a medium heat and add in the olive oil

In the meantime, cut the slices of baguette into small cubes, remove the skins from the cloves of garlic and roughly chop the tomato

Add in the pieces of baguette, cloves of garlic and blanched almonds into the stock pot with the hot olive oil, mix continuously, after 4 minutes and the ingredients are ligthly fried, add in the chopped tomato, ground cumin and season with sea salt & black pepper, continue to mix continuously, after 3 minutes and the tomato is lightly sauteed, remove the stock pot from the heat and transfer everything into a bowl

Cut the potatoes (peeled) into bite-sized pieces that are 2 cm (3/4 inch) thick

Add the cut potatoes into the same stock pot, fill with enough broth to just barely cover the potatoes, add in the saffron and bay leaf, heat with a high heat

While the potatoes are cooking, transfer the fried ingredients in the bowl into a tall plastic cylinder, add in 1/4 cup (60 ml) water, using a hand blender, blend the ingredients until you get a smooth puree

About 20 minutes after turning on the heat on the potatoes, they should be cooked through, just pierce them with a toothpick, at this point add in the puree and mix it into the stew, then crack in the 4 eggs, all evenly spaced out, place a lid on the stock pot and lower to a low-medium heat, simmer for 3 to 4 minutes or until the egg whites are cooked through

Transfer into shallow bowls and garnish with fresh parsley, enjoy!