This Persian recipe for simple eggs and beans makes a fast and delicious light supper or lunch with a slice or two of sourdough. At this time of year you can find them fresh in their pods, You’ll need 500g of shelled beans. It’s worth double podding the beans — ie: taking off the tougher skin that surrounds the actual bean, as the inner beans are really tender — but meal prep is even quicker if you don’t.
Method
Put the frozen broad beans in a bowl and cover in boiling water. If using fresh beans you’ll need to blanch them for a couple of minutes in boiling water.
Once the water’s cool enough, pinch the skin of the bean until it splits and pop the bean out.
Cover the bottom of a pan in approximately ½ cm of olive oil and heat over medium heat.
Add the podded beans and increase the heat slightly so they just start to brown and crisp a little.
Add the dill, salt and turmeric and mix well.
Melt in the butter and spread the mixture out into one layer in the pan.
Crack the eggs on top of the beans and cover for a few minutes until they’re just cooked but the yolk is still runny.
Serve with crusty bread or Persian flat bread to mop up the oozy yolks.
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