Jono picked this Iranian dish for his Father’s Day breakfast. It’s delicious! Serve with naan bread, tortillas or toast.
Broad beans with garlic, dill & eggs – serves 4
- olive oil
- 1 bulb of garlic, cloves bashed and thinly sliced
- 1kg podded frozen broad beans, skins removed (blanch for a couple of minutes and the skins will pop off easily)
- 3 tsp turmeric
- generous tsp crushed sea salt
- freshly ground black pepper
- 60g dill, stalks and leaves finely chopped
- 25g butter
- 4 large free-range eggs
Heat a large deep frying pan over a low-medium heat, add a generous drizzle of olive oil and sweat the garlic until it softens. Add the broad beans and increase the heat to medium, then add the turmeric, sea salt and some black pepper and stir well. After 5 minutes, mix in the chopped dill and cook for another 8 minutes.
Add the butter to the pan and let it melt into the beans. Crack the eggs on to the surface of the beans and allow to cook using the heat from the beans – about 15 minutes. The beans will be a dull green by the end of the cooking time. Serve with your bread of choice.
(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)