Instructions: Warm the olive oil in large bowl, add the saffron. Set aside to steep for 15 minutes. Add the pasta, eggs, cheese and herbs and mix well. Season with salt and plenty of pepper. Heat half the butter or butter olive oil mixture in an 8 or 10-inch nonstick skillet. Add half the pasta, patting it down and evening it out with your hands. Lay the cheese slices on top. Add remaining pasta, also patting down. Cook over medium heat until golden on the bottom, about 5 minutes. Place a plate over the skillet and turn upside down to remove the pasta. Add remaining butter to skillet, slide the cake back in and cook until the second side is crisp and golden. Cut in wedges and serve with Chakchouka.

Makes 4 servings.

CHAKCHOUKA: Heat 1/4 cup olive oil in a skillet over medium heat. Add 2 to 3 yellow onions, diced, and saute until softened. Add 2 pounds of coarsely chopped, seeded tomatoes, 4 coarsely chopped colored bell peppers, 2 tsps harissa (available at Middle Eastern stores and Whole Foods), 1 slicered garlic clove, 2 teaspoons paprika, and 1/2 teaspoon salt; cook for several minutes, then add 1/2 cup water or tomato juice. continue cooking. stirring occastionally, until it thickens, and the peppers are tender, about 25 minutes. Add 1 tablespoon chopped fresh basil.

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