Preheat oven to 375°F.

Line a rimmed half sheet with foil and lay out bacon strips. Bake for 15-20 minutes, or until bacon is becoming crisp. Drain on paper towels. Put drippings into a 12” heavy skillet.

Meanwhile, place the saffron threads into ¼ cup warm chicken stock and set aside for at least 20 minutes.

Cut bacon in half and place into a food processor with cumin and pulse 20-30 seconds until coarsely crumbled.

In a skillet, heat bacon drippings and oil on medium. Add the ham steak and rosemary and cook for 3-4 minutes on each side, basting with rosemary oil while it cooks.

Remove ham to a work surface, drizzle with honey and cover loosely with a foil tent. Discard the rosemary from the skillet and add onion, red pepper and garlic. Cook 5 - 6 minutes until softened.

Stir in the Berbere, salt and pepper. Cook 1 minute.

Stir in coffee, tomato paste, tomatoes, saffron stock and remaining chicken stock.

Dice the ham and stir into the chili along with the beans. Simmer, partially covered, for 30 minutes, stirring occasionally.

Divide the chili into four (6”) cast iron mini skillets. Make indents in the center of the chili.

Crack an egg into a small bowl and slide into the indent in each of the four pans. Spread equal portions of cheese over the chili and sprinkle eggs with bacon-cumin dust.

Bake for 10 - 12 minutes or until egg whites are cooked but yolks are still soft.

Sprinkle with cilantro and serve with buttered and grilled slices of sourdough bread to soak-up the egg yolk and chili.