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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