Broad Beans with Garlic, Dill & Eggs

Jono selected this Iranian dish for his Father’s Day breakfast. It is scrumptious! Serve with naan bread, tortillas or toast.

Broad beans with garlic, dill & eggs – 4 p

• olive oil
• 1 head of garlic, cloves crushed and thinly sliced
• 1 kg frozen broad beans shelled, shelled (blanch for a couple of minutes and the pores and skin comes off simply)
• 3 teaspoons of turmeric
• beneficiant tsp floor sea salt
• freshly floor black pepper
• 60 g dill, stems and leaves finely chopped
• 25g butter
• 4 giant free-range eggs

Warmth a big, deep skillet over low to medium warmth, add a very good glug of olive oil and sauté the garlic till mushy. Add the broad beans and switch the warmth to medium, then add the turmeric, sea salt and a few black pepper and stir effectively. After 5 minutes, add the chopped dill and prepare dinner for an additional 8 minutes.

Add the butter to the pan and let it soften into the beans. Break the eggs onto the floor of the beans and prepare dinner utilizing the warmth from the beans – about quarter-hour. The beans can be a boring inexperienced on the finish of the cooking time. Serve together with your bread of alternative.

(Authentic recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)