Add 8 eggs into a saucepan, all in a single layer, fill with water just enough to cover the eggs, and heat with a high heat

Once it comes to a boil, place a lid on the pan and turn off the heat, and let the eggs sit for 10 to 11 minutes to end up with perfectly hard-boiled eggs

In the meantime, heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in the slices of baguette and the cloves of garlic, fry for 3 to 4 minutes or until golden fried all around, then remove from the pan and turn off the heat

Add the cloves of garlic into a mortar, along with the saffron, chopped parsley, and a pinch of salt, using a pestle, pound down until well mashed, then add the slices of baguette and continue to pound down until you get a paste-like texture, then add in 2 tbsp (30 ml) vegetable broth and mix together

Move back to the saucepan, after 10 to 11 minutes, and the eggs are perfectly hard-boiled, transfer them into a bowl with iced water, once they are cool enough to handle, gently peel them

Add the flour into a bowl, along with the paprika and cumin, mix together, crack one egg into a separate bowl, add in the milk, and season with salt & pepper, whisk together

Heat the same fry pan with the olive oil with a medium heat

In the meantime, coat the eggs, first in the flour and then in the egg wash

Once the oil is hot, add in the eggs, all in a single layer, and fry for 5 minutes or until golden fried all around, then remove from the pan, then add 1 1/2 cups (360 ml) vegetable broth to the pan, season with salt & pepper, and add in the bay leaves, raise to a high heat, and gently mix

When it comes to a boil, lower to a low heat, add in the garlic bread mixture, and gently mix together until well mixed, then add the eggs back into the pan, all in a single layer, and gently flip each one, simmer for 2 to 3 minutes, then remove from the heat

Serve directly out of the pan or transfer into a large serving dish, topped off with chopped parsley, enjoy!