Spiced broad beans with baked eggs

This recipe is inspired by a classic Persian dish that lets the broad beans take a starring role.

This recipe is inspired by a classic Persian dish that lets the broad beans take a starring role. It will serve you well as a Sunday supper or even a lazy weekend brunch. The flavours are punchy and bright, so mopping up your plate with a little sourdough is a delight.

Spiced broad beans with baked eggs (serves 4)

A splash of olive oil
1 onion
4 cloves garlic
2lb baby broad beans
2tspn turmeric
A bunch of dill
Juice and zest of a lemon
4 free-range eggs

Heat the oil in a large ovenproof frying pan. Add the chopped onion and fry until soft and translucent, then add the crushed garlic and stir well. If using frozen broad beans, pour boiling water over them, through a colander, to defrost them completely. Add to the pan and then sprinkle with the turmeric.

Wash and chop the dill and add it to the pan, with the zest and juice of the lemon. Mix well and continue stirring. After a few minutes, crack the eggs into a bowl, one at a time, and pour them separately onto the broad beans, ensuring they don’t touch. Cook for several minutes, replacing the lid if necessary to make the eggs cook faster.

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Divide the eggs and broad beans between four plates and serve with sourdough on the side.

More ways with broad beans

Broad-bean and pancetta tart
Line a large tart tin with short-crust pastry and blind bake at 200 ̊C/400 ̊F/gas mark 6 for 12 minutes. Meanwhile, fry broad beans with garlic, chopped pancetta and olive oil. Remove the tart case from the oven and add the broad beans, garlic and pancetta. Pour in a mixture of beaten egg with a splash of single cream and bake for a further 20 minutes or until the eggs have set. Scatter the top of the tart with lightly dressed rocket and serve.

Spiced broad beans with baked eggsSourdough slices with feta and broad beans (left)
Cook the broad beans in boiling water until tender. Drain and mix well with a handful of chopped mint, a splash of olive oil, lemon juice, crumbled feta and a dollop of crème fraîche. Mix it well together. Spoon onto toasted sourdough and top with pea shoots. Serve immediately.

Broad bean, courgette and chicken flatbreads
Marinade chicken breasts in chilli and lemon juice and then fry until cooked through. Simmer broad beans until tender with ribbons of courgette and then drain. Make up flatbreads by arranging the chicken pieces, cooked broad beans and courgettes onto them. Sprinkle them with za’atar, a dollop of Greek yoghurt mixed with tahini, seasoning and a squeeze of lemon.